Cook noodles in salted water; drain and coat with butter.
Preheat oven to 425 degrees.
In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper and celery; cook over low heat, stirring frequently, for 15 minutes.
Add tuna; combine with noodles and pour into 2-quart casserole.
Sprinkle top with butter crackers.
Bake 20 to 25 minutes.
Garnish with parsley before serving.
Note: An additional 3 ounce can of tuna can be added for a meatier casserole.
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