Cheesy Noodle Casserole

2pkg (1lbs each) wide egg noodles
1/2c. butter, cubed
1/4c. all-purpose flour
1tsp. garlic salt
1tsp. onion salt
5 to 6c. milk
2lbs process cheese (Velveeta), cubed

Topping
1/2c. dry bread crumbs
2T. butter, melted

Cook noodles according to package directions; drain.

Meanwhile, 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. Add the cheese; stir until melted. Stir in the noodles.

Transfer to two greased shallow 2qt. baking dishes. Combine bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered at 350degrees for 25-30 minutes or until golden brown. Yields 2 casseroles (12 servings each)

*I easily cut this in half and it was still more than enough*