6 c. 8 oz. egg noodles
2 c. milk or can cream
1/2 lb. Velveeta cheese
4 tbsp. butter
1 tsp. flour
1 tsp. parsley
Pinch of oregano
1 c. bread crumbs

Boil noodles until done.

SAUCE: Put 2 cups milk in saucepan, add butter. Then add flour to milk. Add parsley and oregano to mixture. Add cheese which has been cut into small pieces. Cook until cheese is melted and sauce is thick. Place half of noodles in casserole dish. Pour half of sauce over noodles until all has been added. Top with butter and torn apart bread crumbs. Bake 10 minutes.