1 (12 oz.) corned beef, diced
1/2 c. chopped onion
1 can cream of chicken soup
1 can cream of celery or mushroom soup
1 can mushroom pieces
2 c. milk
1 (10 oz.) pkg. med. egg noodles & cook with no salt in the water
1/2 lb. American cheese
1 c. buttered crumbs for the top

Chill the corn beef in refrigerator overnight to chill thoroughly. Put the soups, milk and mushrooms in a saucepan and heat. Do not over cook noodles. Dice the cheese and corn beef. Put into a 9 x 13 inch pan the noodles, cheese, onion and corn beef alternating. Pour the soup mixture that has been heated over the top and cover with buttered crumbs. Bake at 350 degrees for about 1 hour. Cover for a while with foil.