1 can condensed cream of chicken soup
1 c. milk
1 can (12 oz.) corned beef (about 1 1/2 c.)
1 c. shredded Cheddar cheese (about 4 oz.)
1 med. onion, finely chopped (about 1/2 c.)
1/4 tsp. pepper
4 c. uncooked egg noodles (about 8 oz.)
1/2 c. dry bread crumbs
1 tbsp. butter, melted

Mix soup, milk, corned beef, cheese, onion and pepper. Spread half of the corned beef mixture in greased 2 quart casserole or 12 x 7 1/2 x 2 inch baking dish. Top with noodles and remaining corned beef mixture.

Mix bread crumbs and butter; sprinkle over noodles. Cook uncovered in 375 degree oven until hot and bubbly and noodles are tender, 40 to 45 minutes. 6 to 8 servings.