Boil noodles, but do not over cook. Drain and rinse noodles under cold water.

In a large bowl, combine noodles, tuna fish, diced celery, diced green onions and 4 chopped eggs. Set aside.

In another large bowl, scoop mayonnaine into bowl. Add 1/3 cup of milk to empty mayo jar, cover and shake jar, until excess mayo is combined with the milk.

Pour half of the milk mixture into the bowl containing mayonnaise and stir, until well blended.

Now add noodle mixture into the mayonnaise bowl and fold mixture, until well combined (if needed, add the rest of the milk mixture).

Transfer salad to serving bowl of choice and garnish with sliced eggs and parsley flakes. Cover bowl and place salad into refrigerator and keep chilled until ready to serve.