1 1/2 lbs. lean ground beef
1 c. chopped onions
1 (12 oz.) can whole kernel corn, drained
1 (10 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. commercial sour cream
1/4 tsp. salt
1/4 c. chopped pimento
3/4 tsp. salt
1 (5 oz.) pkg. noodles, cooked and drained
1 c. soft bread crumbs
3 tbsp. melted butter

Lightly brown beef in heavy skillet or Dutch oven. Add onion and cook until tender but not browned. Add corn, soups, sour cream, pimento, salt and pepper. Stir in cooked, drained noodles and spoon mixture into a 4 quart casserole dish. (Casserole may be frozen ahead at this stage and cooked at a later date). Combine bread crumbs and butter, sprinkle over top of casserole and bake at 350 degrees for 30 minutes.