2 cans cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
1 tbsp. mustard
2 cans sauerkraut drained
1 pkg. 8 oz. egg noodles
2 pkg. Polish sausage, cut into 1/2 inch pieces
2 c. shredded Swiss cheese
3/4 cup bread crumbs
2 tbsp. melted butter

Combine soup, milk, onion and mustard in medium bowl. Blend well.

Spread sauerkraut into greased 13x9 pan. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Cover with sausage and top with cheese.

Combine bread crumbs and butter in a small bowl and sprinkle over cheese. Cover pan with foil.

Bake at 350 for 1 hour.