1 (7 3/4 oz.) can salmon
 3 c. cooked egg noodles
 1 c. grated cheddar cheese
 1 c. frozen peas, thawed
 1/4 c. sliced green onions
 2 tbsp. minced parsley
 1 can cream of celery soup
 1/2 c. sour cream
 1 tbsp. lemon juice
 1/2 tsp. dry mustard
 Salt and pepper to taste
 Grated Parmesan cheese
 
   Drain and flake salmon, reserving liquid.  Combine salmon and
 liquid with remaining ingredients except Parmesan cheese.  Place in
 buttered 2 quart casserole and sprinkle with grated Parmesan cheese.
 Bake at 375 degrees for 30-40 minutes.  Garnish with parsley.
 
 Makes: 6 servings