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

In bowl mix soup, milk, onion, mustard until blended. In greased 13"x9"x2" baking dish spread drained sauerkraut, top with uncooked noodles. Spoon soup mixture evenly over noodles, sprinkle with corned beef, then cheese. In bowl stir together rye bread crumbs and melted butter, until well blended, sprinkle over top of cheese. Cover tightly with foil. Bake in 350 degree oven 1 hour or until noodles are tender. Makes 8 to 10 servings.