1 (8 oz.) pkg. thick noodles
1 (12 oz.) can corned beef, shredded
1/4 lb. American cheese, diced
1 c. cream of chicken soup
1 c. milk
3/4 c. buttered bread crumbs
1/2 c. chopped onions

Cook noodles in boiling water until tender, drain, while noodles are cooking, put ingredients in a greased 2 quart casserole dish, stir in drained noodles and top with buttered bread crumbs. Bake for 45 minutes at 350 degrees.