Corned Beef Casserole

1 can cream of mushroom soup
1 (8 oz.) package of wide egg noodles, cooked and drained
1 can corned beef
1 cup cheddar cheese, grated
1 cup milk
1 small onion, chopped
2 tablespoons fresh parsley, chopped (optional)

Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes.