Polish Reuben Casserole

2 cans cream of mushroom soup
1 1/3 c Milk
1/2 cup onion, chopped
1 Tablespoon Prepared mustard
32 oz sauerkraut, rinsed and drained
8 oz medium egg noodles
1 1/2 pounds kielbasa, cut 1/2 inch thick
2 cups Swiss cheese, grated
3/4 cup Whole wheat bread crumbs
2 Tablespoons butter, melted

Instructions:

Combine soup, milk, onion and mustard in medium bowl; blend well.

Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles.

Spoon soup mixture evenly over top. Top with sausage, then cheese.

Combine crumbs and butter in small bowl; sprinkle over top.

Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender