1 can corned beef
8 oz. elbow macaroni
2 cans cream of chicken soup
1 c. sweet milk
1 tsp. Worcestershire sauce
1/3 stick butter
Sm. onion
Cheddar cheese

Cook macaroni and drain. Chop beef. Saute onion in butter; add soup, milk, Worcestershire sauce, cook until creamy. In large casserole put layer of macaroni; then beef, then cheese, then pour soup mixture over all. Bake at 400 degrees for 15 minutes.