1 qt. drained sauerkraut
1 (8 oz.) pkg. med. size noodles, cooked
2 cans cream of chicken soup
1 tsp. dry mustard
1/2 c. mayonnaise
8 oz. pkg. Swiss cheese
1/2 c. chopped onions
12 oz. can corned beef, crumbled or 1 lb. sliced fresh corned beef
1/2 c. rye crumbs

Mix soup, mustard, and mayonnaise together. Layer in casserole the noodles, sauerkraut, soup mixture, onions, corned beef, shredded cheese and crumbs. Top with foil and bake 1 hour in 10x13 inch greased pan.