Cheesy Noodle Casserole

2 packages (1 pound each) wide egg noodles
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
5 to 6 cups milk
2 pounds process cheese (Velveeta), cubed

Topping:
1/2 cup dry bread crumbs
2 tablespoons 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 2-qt. baking dishes.

Combine bread crumbs and butter until crumbly; sprinkle over casseroles. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Makes 2 casseroles