1 lb. bulk pork sausage
1/2 c. finely cut onions
2 cans mushroom soup
2/3 c. evaporated milk
1/3 c. water
1 c. grated processed American cheese
2 c. drained, cooked noodles (see note)
1 c. fine dry bread crumbs (use herb seasoned stuffing - Pepperidge Farm)
1/2 stick melted butter

Cut or chop sausage into small pieces. Put sausage and onion into a 10 inch skillet. Brown and stir over low heat about 10 minutes. Take from heat. Spoon off all but about 1 tablespoon drippings. Stir into skillet a mixture of soup, milk, water, cheese, and noodles. Pour mixture into a greased baking dish holding about 6 cups. Sprinkle over the top a mixture of crumbs and butter. Bake near center of 350 degree oven for 30 minutes or until crumbs are brown. Makes 6 to 8 servings.

Note: You'll need to cook 1 1/2 cups broken noodles in 4 cups of boiling water with 1 teaspoon salt.