Corned Beef Casserole II recipe

8 ounces egg noodles, salted, cooked
    and rinsed in cold water
1/4 pound sharp Cheddar cheese, grated
1 cup milk
3/4 cup buttered bread crumbs
1 (12 ounce) tin corned beef,
    broken into small pieces
1 can cream of mushroom soup
1/2 cup onions, chopped and sauteed

Heat together soup, milk, onions and cheese. Mix with noodles and corned beef, then top with buttered bread crumbs. Bake 20 to 30 minutes at 300 degrees F.