2 (10 3/4 oz.) cans condensed cream of chickens or mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
3 tbsp. prepared mustard
2 (16 oz.) cans sauerkraut, drained
1 (8 oz.) pkg. uncooked, med. egg noodles
1 (12 oz.) can corned beef, crumbled
2 c. shredded Swiss cheese (8 oz.)
3/4 c. rye bread crumbs, toasted
2 tbsp. butter, melted

In bowl, mix condensed soup, milk, onion, and mustard until blended. In greased 13 x 9 x 2 inch baking dish, spread drained sauerkraut. Top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corned beef, then cheese. In bowl, stir together the bread crumbs and melted butter until well blended; sprinkle over top of cheese. Cover tightly with foil. Bake at 350 degrees for 1 hour or until noodles are tender. Makes 8 to 10 servings.