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

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated oven 350 degrees for 1 hour or until noodles are tender. Garnish as desired.