3/4 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
1 1/3 c. undiluted evaporated milk
2/3 c. water
1 c. (4 oz.) shredded Swiss cheese
3 tbsp. grated Parmesan cheese
1/4 c. chopped parsley
4 c. (8 oz. dry) cooked and drained wide noodles
1/4 c. buttered bread crumbs

Saute onion in butter in large saucepan. Stir in flour, salt, and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly until mixture just comes to a boil. Remove from heat. Stir in noodles. Spoon into 1 1/2 quart casserole dish. Sprinkle bread crumbs over top.

Bake in slow oven 20 to 25 minutes or until bubbly and heated through. Bake 325 degrees.