Tuna Noodle Casserole

3 1/2 cups medium egg noodles (or curly noodles are nice!)
6 1/2 oz. tuna (drained)
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onions
1 tsp. salt (in noodles)
10 3/4 oz. canned cream of celery soup
1/2 cup milk
1 cup shredded cheese

Preheat oven to 425 degrees.

Cook noodles according to package, minus 1 or 2 minutes (leaving them a little under cooked).  Add tuna, mayo, celery, and onions to noodles in large bowl.  In separate bowl, combine soup, milk, and cheese.  Pour soup mixture over noodle mixture; stir.  Pour into baking dish.  Bake 20 minutes.