1 pk Egg noodles, 8 oz.
1 lg Onion, chopped fine
1 cn Corned beef
1 cn Cream of mushroom soup
1 cn Milk
1 lb Velveeta cheese
Cook the noodles; drain. Put in a greased 9×13 inch pan. Break up corned beef in fine pieces. Sprinkle onion on. Cut up the cheese into chunks. Spread all around. Spoon soup out in several piles. Pour can full of milk over everything. Mix together and bake at 275 degrees for 45 to 60 minutes or until cheese is melted. Randy Rigg