Tuna Fettuccine

8 oz. fettuccini, uncooked
1 cup sliced celery
¼ cup butter, melted
2 (8oz.) pkg. cream cheese, cubed and softened
1 1/3 cups milk
1 tsp. onion salt
½ tsp. pepper
2 cans tuna (I use one can solid white, and one can light)
1 cup grated parmesan cheese

Cook pasta, drain, set aside, and keep warm


Cook celery in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add cream cheese, milk, onion salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and parmesan cheese; cook until thoroughly heated, stirring occasionally.

Combine tuna mixture and pasta; toss well.