2 (10 3/4 oz. each) cans condensed cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
1 tbsp. prepared mustard
2 (16 oz. each) cans sauerkraut, rinsed and drained
1 (8 oz.) pkg. uncooked medium noodles
1 1/2 lb. Polish sausage, cut into 1/2-inch pieces
2 c. (8 oz.) shredded Swiss cheese
3/4 c. whole wheat bread crumbs
2 tbsp. butter, melted

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut into greased 13 x 9-inch pan. Top with uncooked noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese. Combine bread crumbs and butter in a small bowl; sprinkle over cheese. Cover pan tightly with foil.

Bake in 350°F oven 1 hour or until noodles are tender.

Makes 8 to 10 servings.