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

Mix soup, milk, onions and mustard until blended. In greased 13x9x2 pan spread drained sauerkraut; top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corned beef, then the cheese.

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 for 1 hour. Makes 8 to 10 servings.