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)

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.)

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