Heat butter and saved tuna liquid in large skillet over medium heat and saute onion until transparent (about 15 minutes). Add green pepper and garlic and saute- 5 more minutes. Sprinkle with paprika and add tomato puree, 1 cup of water, the bay lear, and salt. Stir to mix well. Bring to a boil and summer slowly for 20 to 30 minutes. Add tuna in large chunks and cover and simmer 10 more minutes. Meanwhile cook the noodles according to package dirrections, drain and toss with the parsley. Serve goulash over noodles.