Ingredients
1. 1 cup uncooked wide egg noodles
2. 2 bacon strips, diced
3. 1/2 cup chopped celery
4. 2 tablespoons chopped onion
5. 2 teaspoons all-purpose flour
6. 1/2 teaspoon sugar
7. 1/4 teaspoon salt
8. 1/8 teaspoon ground mustard
9. 1/3 cup water
10. 1 tablespoon cider vinegar
11. 1 tablespoon minced fresh parsley

Directions

1. Cook noodles according to package directions.
2. Meanwhile, in a skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon. In the drippings, saute celery and onion until tender. Stir in flour, sugar, salt and mustard. Gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat.
3. Drain noodles. Add noodles, bacon, vinegar and parsley to the celery mixture. Cook 2 minutes longer or until heated through. Yield: 2 servings.