1 (6 oz.) pkg. egg noodles
1 (10 1/2 oz.) can condensed celery soup
1/2 c. milk
1 (6 1/2 oz.) can tuna
1/3 c. buttered crumbs
1/2 c. grated American cheese
Stuffed olive slices, optional
Parsley, optional

Cook noodles in boiling, salted water until tender. Drain. Combine soup and milk.

Alternate layers of noodles and tuna in your 1 1/2 quart casserole. Pour soup mixture over tuna and noodles.

Top with buttered crumbs and grated cheese. Bake moderate oven, 350 degrees, for 20 minutes. Garnish with stuffed olive slices and parsley.