This recipe is by Ethel Eynard. Jefferson City, MO. 1998.

Yankee Franks and Noodles

1 lb. Frankfurters
1/2 C. chopped Onion
1/2 tsp. Basil or Oregano
2 Tbsp. Butter
1 can Cream of Celery Soup
1/2 C. Milk
1/2 C. chopped Canned Tomatoes
2 C. cooked Wide Noodles (2 C. when dry)
2 Tbsp. chopped Parsley
In skillet brown frankfurters and cook onion with seasoning in butter until tender. Stir in soup, milk, and tomatoes. Add noodles and parsley, stir occasionally. Serve when noodles are heated through.