Brussel Sprout Souffle with Corned Beef

7 oz Noodles
18 oz Brussel sprouts, fresh or frozen
8 oz Corned beef, canned
2 sm Onions
1 ts Oil
5/8 c Milk
Cornstarch
Paprika sweet
1 Velveta chunk
Pepper black
1 1/2 c Water

Cook the noodles as directed for 7-10 minutes. Clean the brussel sprouts and saute in a little salted water for 5 min. Cut the corned beef into big chunks. Peel onion and cut into thin stripes. Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks

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