Ingredients:
1 can Canned Corned Beef (I use Hormel)
1 can Cream of Celery or Cream of Mushroom soup
8-16 oz Velvetta Cheese
1 bag Wide or Extra Wide Egg Noodles
1 medium onion
Milk
Bread Crumbs
Directions:
Preheat oven to 350 degrees. Cook egg noodles. While egg noodles are boiling, cut corned beef and Velvetta into cubes. Chop onion. Put corned beef, Velvetta & onion in a large casserole dish. Drain & rinse noodles. Pour noodles into casserole dish. Mix in soup and one can full of milk. Mix well. Cover top with thin layer of bread crumbs. Bake uncovered for 35-40 minutes (length of time depends on your oven)
NOTE: This makes a lot, but you can portion it out and freeze it for a later time. It is just as good re-heated. 
