2 cans condensed cream of chicken or cream of mushroom soup
1 1/3 c. milk
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.) cans corned beef, crumbled
2 c. shredded Swiss cheese (8 oz.)
3/4 c. rye bread crumbs, toasted
2 tbsp. butter, melted

In bowl mix condensed soup, milk, onion and mustard until blended. In greased casserole 13 x 9 x 2 inch dish, spread drained sauerkraut; top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corned beef, then cheese.

In bowl mix rye bread crumbs and melted butter until well blended; sprinkle over top of cheese. Cover tightly with foil. Bake at 350 degrees for 1 hour or until noodles are tender. Makes 8-10 servings.