2 1-LB package wide egg noodles 1/2 cup butter or margerine 1/4 cup all purposse flour 1 tsp garlic salt 1 tsp onion salt 5 to 6 cups milk 2 LBS Velveeta, cubed
TOPPING:
1/2 cup dry bread crumbs 2 TBSP melted butter or margerine
Cook noodles according to package directions; drain. In a Dutch oven, melt butter. Stir in the flur, garlic salt and onion salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, stir until melted. Stir in the noodles.
Transfer to two greased shallow 2-quart baking dishes (or one 13X9x2"). Toss bread crumbs with butter; sprinkle over casseroles. Bake, uncovered, at 350*F for 25-30 minutes or until golden brown. Yield 2 small casseroles (one may be frozen) or one large casserole.
