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Cook rotelle in boiling, salted water until almost tender, following package directions, drain. Preheat oven to 350ºF.  Melt 2 tablespoons of butter in frying pan. Add onions and celery, sauté until soft. Combine the soup, milk, onion, celery, parsley, salt, pepper and salmon. Mix the pasta and salmon mixture together well in a greased, 3 quart casserole dish. Melt the remaining 2 tablespoons of butter and toss with bread crumbs, sprinkle on top of casserole. Bake for 30  minutes or until browned and bubbly. Remove from oven and serve. Serves 4