3 c. uncooked broad egg noodles
1 can cream of chicken or celery soup
27 oz. can corned beef, broken in pieces
1 c. milk
1 c. grated sharp cheese
1/4 c. diced green pepper
Pepper to taste
1/2 c. buttered bread crumbs

Cook noodles just until tender, drain. Stir soup and milk to blend. Combine with corned beef and cheese. Stir in pepper and green pepper. Mix with noodles. Pour into greased 2 quart casserole. Sprinkle crumbs on top, then sprinkle with grated Parmesan cheese. Bake at 350 degrees for about 30 minutes or until bubbly. Yield: 6 servings.