From Taste of Home:
5 cups uncooked wide egg noodles
2 tbsp butter
1 tbsp flour
1/4 tsp garlic salt/powder
1/4 tsp onion salt/powder
1 1/3 cups milk
8 oz process cheese (Velveeta), cubed
2 tbsp dry bread crumbs
1 1/2 tsp butter, melted
Preheat oven to 350F
Cook noodles according to packaged directions, drain and keep warm. Melt 2 tbsp butter in a small saucepan, stir in flour, garlic salt and onion salt until smooth. Gradually stir in milk, bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat and add cheese, stirring until melted.
Gently stir in noodles. Transfer to a greased shallow baking dish (2 quarts). Toss bread crumbs in 1 1/2 tsp butter and sprinkle over top of noodles. Bake, uncovered, for 20 to 25 minutes or until golden brown.
Serves 6, recipe can be doubled.
