8 oz. pkg. med. size noodles
12 oz. can corned beef, cubed
1/2 lb. cheddar cheese, cubed
1/2 c. milk
10 1/2 oz. can cream of chicken soup
10 oz. pkg. frozen peas, rinsed with hot water and drained
3 1/2 oz. can french fried onions

Cook noodles in boiling, salted water until tender, drain. Mix noodles lightly with remaining ingredients. Put into buttered 2 quart casserole. Bake uncovered in 425 degree oven for 15 to 20 minutes. During last 2 minutes of baking, sprinkle onions over top.