2 cans (10.75 ounce) Cream of Mushroom Soup
2 cups whole milk
4 Celery Stalks, chopped (can substitute with peas)
3 (6 ounce) cans tuna, drained and flaked
1 large bag extra wide egg noodles
4 tablespoons bread crumbs (I use Panko for more crunch)
3 tablespoon butter or margarine, melted
1 TBS grated Parmesan cheese
2 tsp chopped Parsley
In a large pot of boiling water, boil the noodles until soft.
In a medium saucepan, saute the celery in a little butter and EVOO until tender. Sprinkle with Salt, Pepper and Paprika to taste. Add in the soups and milk. Blend well over medium heat. Add in the chunks of tuna.
In a 1 1/2-quart casserole sprayed with non-stick cooking spray, combine the noodles and mixture.
Mix bread crumbs, cheese and parsley with melted butter and sprinkle on top.
Bake at 375 degrees F for 30 minutes or until brown and crunchy on top.