Brown ground beef in a skillet over medium heat.

Cook egg noodles according to package directions until al dente.

Drain the sauerkraut, removing excess liquid.

In a large pot, combine condensed cream of mushroom soup, milk, and drained sauerkraut.

Mix the soup, milk, and sauerkraut until well combined and smooth.

Add the browned ground beef and cooked noodles to the pot.

Stir the mixture until the beef and noodles are evenly coated with the sauce.

Cook the hotdish on the stove over medium-high heat until heated through.

Ensure the mixture is bubbling gently and evenly heated.

Top the hotdish with shredded cheese before serving.

Allow the cheese to melt slightly before serving for added flavor.