2 (10 oz.) cans cream of mushroom soup
1 1/3 c. milk
1 tbsp. prepared mustard
1/2 c. chopped onions
2 (16 oz.) cans sauerkraut rinsed and drained
1 (8 oz.) pkg. uncooked, medium width noodles
1 1/2 lbs. Polish sausage cut into 1/2 inch pieces
2 c. shredded Swiss cheese (8 oz.)
3/4 c. whole wheat bread crumbs
2 tbsp. butter, melted

In a bowl, mix soup, milk, mustard and onion until blended. Spread sauerkraut in a greased 9 x 13 inch baking dish. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with sausage pieces, then cheese.

In a small bowl stir together crumbs and melted butter. Sprinkle over cheese layer. Cover tightly with foil. Bake at 350 degrees for 1 hour or until noodles are tender (country style sausage can be substituted).