2 (10 1/2 oz.) cans condensed cream of chicken or mushroom soup
1 1/2 c. milk
2 c. shredded Swiss cheese (about 8 oz.)
1/2 c. chopped onion
3 tbsp. prepared mustard
2 (16 oz.) cans sauerkraut, drained
1 (8 oz.) pkg. uncooked, med. egg noodles
1 (12 oz.) can corned beef, crumbled
1/4 c. rye bread crumbs, toasted
2 tbsp. butter, melted

In bowl, mix soup, milk, onions and mustard until blended.

In greased 13x9x2 inch baking dish, spread drained sauerkraut, top with uncooked noodles, spoon soup mixture evenly over noodles. Sprinkle with crumbled corned beef and shredded cheese.

In bowl stir together rye bread crumbs and melted butter until well blended. Sprinkle over cheese. Cover tightly with foil. Bake in 350 degree oven 1 hour or until noodles are tender. Makes 8 to 10 servings.

NOTE: Recipe may be halved.