1 lb. pork sausage
1 sm. can or bag kraut (drain some juice off)
1 c. (uncooked measure) noodles, pressed down
3 tbsp. butter
1 can mushroom soup
1/4 tsp. salt
1/4 tsp. pepper
1 level tbsp. brown sugar

Brown meat and pour off 1/2 fat. Cook noodles until tender. Arrange in layers in 2 quart baking dish. Drain off about 1/4 of sauerkraut juice and add 1/2 cup water to kraut. Mix soup and add. If mixture seems very thick, you may add 1/4 cup more water. Top with buttered bread crumbs and bake slowly, 45 minutes at 325 degrees.