Similar to German potato salad, but a pasta salad instead.
1 package wide egg noodles
3 bacon strips, diced
1/4 C onion, diced
1 T sugar
1 T flour
1/4 t salt
1/8 t ground mustard
1/2 C water
1/4 C cider vinegar
1 C sliced celery
2 T minced fresh parsley
Cook noodles according to the package directions. In a large skillet, cook the bacon until crisp. Drain on paper towels, reserving one tablespoon of the drippings.
Saute the onion in the drippings until tender, then stir in sugar, flour, salt, and mustard. Slowly add the water and the vinegar until blended. Bring to a boil and cook for a couple of minutes until it is thickened.
Rinse and drain the noodles. Stir them together with the sauce and celery. Sprinkle the bacon and parsley over the top to serve.