3 qt. boiling water
1 tbsp. salt
4 c. (8 oz.) med. egg noodles
1 (12 oz.) can corned beef, diced
1/4 lb. American cheese, diced
1 (10 1/2 oz.) can condensed cream of chicken soup
1 1/4 c. milk
1/2 c. finely chopped onion
3/4 c. buttered bread crumbs

Add salt to rapidly boiling water. Gradually add noodles, so water continues to boil. Cook uncovered, stirring occasionally until tender. Drain in colander.

Combine noodles, corned beef, cheese, soup, milk, and onions. Mix lightly and turn into 2-quart casserole. Sprinkle bread crumbs on top. Bake at 350 degrees for 45 minutes.