Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cans          cream of celery soup
     1/3  Cup           dry sherry
     2/3  Cup           milk
   2      Tablespoons   parsley flakes
  10      Ounces        frozen peas
   2      Cans          tuna -- drained
  10      Ounces        egg noodles -- cooked
   2      Tablespoons   butter or margarine
   1      Dash          curry powder -- (optional)

Preparation:

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )