8 ounces egg noodles, uncooked
5 ounces corned beef, thinly sliced
1 (14 1/2 ounce) can sauerkraut with caraway seeds
2 cups Swiss cheese, shredded
1/2 cup Thousand Island salad dressing
1/2 cup milk
1 tablespoon prepared mustard
2 slices pumpernickel bread
1 tablespoon butter, melted
Red onion slices, optional

Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.

Drain sauerkraut and rinse under cold water. Drain well and set aside.

Cook noodles according to package directions until al dente; drain.

Meanwhile, cut corned beef into bite-size pieces. Combine noodles, corned beef, sauerkraut and cheese in large bowl. Pour into prepared dish.

Combine dressing, milk and mustard in small bowl. Spoon dressing mixture evenly over noodle mixture.

Tear bread into large pieces. Process in food processor or blender until crumbs are formed. Combine bread crumbs and butter in small bowl; sprinkle evenly over casserole. Bake, uncovered, 25 to 30 minutes or until heated through.

Garnish with red onion, if desired.

Makes 6 servings.