2 (6 oz) cans chicken
2 cans cream of mushroom soup
1 sm. can mushrooms, stems and pieces
1/2 c. milk
1 tsp. minced onion
Salt and pepper to taste
3 c. (before cooking) narrow noodles

TOPPING:

1/2 c. corn flake crumbs
2 tbsp. butter

Prepare noodles according to package directions. Add to mixture of remaining ingredients.

Bake at 325 degrees for 20-25 minutes. Add topping for last 10 minutes of baking.