2 medium onions
1/2 cup chopped celery
8 oz. egg noodles
1 (10 oz.) can cream of celery soup
1 cup milk
2 cans Tuna, drained
4 oz. Cheddar cheese, cubed
Bread crumbs
Parmesan cheese
Butter
Oregano, pepper, thyme, basil (4 shakes each)

Preheat oven to 350 F. Saute chopped onions and celery in butter until crisp but clear. In a casserole dish, combine onions, celery, Tuna, soup, milk. Cook noodles according to package directions (al dente). Drain noodles, add to casserole. Add seasonings and mix. Distribute cheese cubes throughout casserole. Top with bread crumbs. Sprinkle with Parmesan cheese. Bake for 30 minutes or until bubbly.