3 c. egg noodles
1/4 c. onion
1 (11 oz.) can Cheddar cheese soup
1 (9 1/4 oz.) can tuna, drained
1 c. chopped celery
2 tbsp. butter
1 (8 oz.) carton sour cream

Cook noodles. Drain and put aside. In a saucepan cook celery and onion in butter until tender. Add soup and the sour cream. Gently stir in noodles and tuna. Transfer to a 1 1/2 quart casserole dish. Bake in a 375 degree oven for 30 minutes.