Clean the Brussels sprouts, cutting off the stem ends and removing any wilted leaves. Prepare the celery. Boil the vegetables in salted water to which you have added a little lemon juice for about 15 minutes or until almost tender. Drain, and put the vegetables in a buttered, ovenproof casserole. Combine the cream sauce and sour cream and pour over the vegetables. Combine the sautéed breadcrumbs, almonds, and parsley and sprinkle on top. Bake in a 350 degrees F oven for about 10 minutes before serving.