Cook macaroni according to package directions. Drain well. Rinse several times with cold water, and drain again. Add celery, onions, and radishes. Sprinkle with parsley. In a separate bowl, combine mayonnaise, sour cream, vinegar, mustard, salt, and pepper. Pour over macaroni and vegetables. Toss thoroughly until macaroni is well coated. Refrigerate several hours before serving. Yield: 6-8 servings. Typed in MMformat by cjhartlin@email. Msn. Com Source: Atlanta Cooknotes