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

Cook noodles in boiling salted water until tender; drain. Add separated corned beef, cheese "chunks", soup, milk and onions. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake at 350 degrees for 45 minutes.