Pea Salad

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup thinly sliced celery
2 tablespoons chopped onion

Boil macaroni according to package directions.  Add peas to boiling water for the last minute minute.  Drain macaroni and peas and rinse with cold water.  Combine, mayonnaise,  in a small bowl, sour cream, mustard, milk, garlic, salt and pepper; set aside.  In a large bowl combine macaroni and peas with the celery and onions. Pour dressing mixture over and stir until coated well.  Cover and refrigerate for 4 hours.  When ready to serve, stir and add one to two tablespoons of milk if desired.