2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
1 tbsp. prepared mustard
2 cans (16 oz. each) sauerkraut, rinsed and drained
1 pkg. (8 oz.) uncooked med. width noodles
1 1/2 lbs. Polish sausage, cut into small (1/2 inch) pieces
2 c. (8 oz. each) shredded Swiss cheese
3/4 c. whole wheat bread crumbs
2 tbsp. butter, melted

Combine soup, milk, onion and mustard into medium bowl. Blend well. Spread sauerkraut into greased 13x9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over the top. Top with sausage, then cheese.

Combine crumbs and butter into small bowl. Sprinkle over the top. Cover pan tightly with foil. Bake in preheated 350 degree oven for 1 hour or until noodles are tender. Serves approximately 8 to 10.