- 2 (16 ounce) packages wide egg noodles
- 1/2 cup butter or margarine
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 5 cups milk
- 2 pounds process cheese (Velveeta), cubed
- TOPPING:
- 1/2 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
- Cook noodles according to package directions; drain. In a Dutch oven, melt butter. stir in the 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 and bubbly. Add the cheese; stir until melted. Stir in the noodles.
- Transfer to two greased shallow 2-qt. baking dishes. Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.