2 cans cream of mushroom soup
1/2 c. chopped onion
2 (16 oz.) cans sauerkraut, drained
1 (12 oz.) can corned beef, crumbled
3/4 c. toasted bread crumbs
1 1/3 c. milk
3 tbsp. mustard
1 (8 oz.) pkg. uncooked med. egg noodles
8 oz. pkg. Swiss cheese, shredded
2 tbsp. butter, melted

In bowl, mix soup, milk, onion, and mustard. In greased 9 x 13 inch pan; spread sauerkraut. Top with uncooked noodles. Spoon soup mixture over noodles. Sprinkle with corned beef and then cheese. In small bowl, stir together bread crumbs and butter. Sprinkle on top of cheese. Cover tightly and bake at 350 degrees for 1 hour or until noodles are tender. Serves 8 to 10.