5 c. uncooked egg noodles (I used a 16 oz. package)
2 cans (14 oz. each) sauerkraut, rinsed and drained
2 cans (10-3/4 oz each) cream of chicken soup, undiluted
3/4 c. milk
1/2 c. chopped onion
3 Tbsp. prepared mustard
3/4 lb. sliced deli corned beef, chopped
2 c. shredded Swiss cheese
4 slices day-old rye bread
4 Tbsp. butter, melted
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion, and mustard. Drain the noodles and stir into the sauerkraut mixture. Transfer to a greased 9x13 baking dish. Sprinkle with the corned beef and cheese. Place bread in a food processor; cover and process until crumbly. Toss with butter and sprinkle over the top. Bake uncovered at 350 degrees for 40 minutes or until bubbly.
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