Corned Beef 'N Noodle Casserole

1 can (19 3/4 oz.) cr. of chicken soup
1 c. milk
1 can (12 oz.) corned beef (about 1 1/2 c.)
1 c. shredded cheddar cheese (4 oz.)
1 med. onion, finely chopped (1/2 c.)
1/4 t. pepper
4 c. uncooked egg noodles (8 oz.)
1/2 c. dry bread crumbs
1 T. margarine or butter, melted

Mix soup, milk, corned beef, cheese, onion and pepper. Spread half of the corned beef mixture in greased 2 qt. casserole or 12x7 1/2x2" baking dish.

Top with noodles and remaining corned beef mixture. Mix bread crumbs and margarine; sprinkle over noodles.

Cook uncovered in 375� oven until hot and bubbly and noodles are tender, 40 to 45 min.

Makes 6 to 8 servings.