8 oz. fine noodles
12 oz. can corned beef
1/4 c. grated onion
1 can cream of chicken soup
1 1/2 c. milk
3/4 c. grated sharp cheese

Cook 8 ounce fine noodles in lightly salted water until tender. Drain. Break into fine pieces 1 (12 ounce) can corned beef. Add to noodles. Saute 1/4 cup grated onion and add to mixture.

Heat together: 1 can cream of chicken soup, 1 1/2 cups milk, 3/4 cup grated sharp cheese until cheese is melted. Add to noodle mixture and pour into casserole dish. Top with buttered crumbs and bake at 350 degrees for 30 minutes.