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

Preheat oven to 350 degrees. Grease 2 quart casserole. Cook noodles in salt water until tender, drain. Add corned beef, cheese, soup, milk and onions. Pour into casserole. Top with buttered bread crumbs. Bake 45 minutes.