Skillet Tuna Noodle

12 oz bag of extra wide noodles
14 oz cans of tuna
1-10 3/4 oz can of cream of celery soup
1/2 C finely chopped onion
1 celery stalk finely chopped
1/2 C milk
1 T cooking oil
1 T butter

Boil noodles in salted water. While noodles are cooking, sauté celery and onion in the oil and butter till onions are translucent. Add tuna, soup, and milk to the pan and heat through to bubbling. Drain the noodles when al dente. Mix the noodles with the bubbling ingredients. Serve with some green vegetables.