2 (10 3/4 oz.) can condensed cream of chicken or mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
3 tbsp. prepared mustard
2 (16 oz.) can sauerkraut, drained
1 (8 oz.) pkg. uncooked med. egg noodles
1 (12 oz.) can corned beef, crumbled
2 c. shredded Swiss cheese (8 oz.)
3/4 c. rye bread crumbs, toasted
2 tbsp. butter, melted

In bowl, mix condensed soup, milk, onion, and mustard until blended. In greased 13 x 9 x 2 inch baking dish, spread drained sauerkraut; top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with corn beef, then cheese. In bowl, stir together rye bread and melted butter until well blended. Sprinkle over cheese. Cover tightly with foil. Bake in 350 degree oven 1 hour or until noodles are tender.