Yummy Spaghetti Casserole - Alyson

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1 can cream of mushroom soup
3/4 cup milk
1/2 tsp salt to taste
1/2 tsp sugar
1 (12 oz) pkg angel hair pasta
2 cups sour cream
garlic salt to taste
1/2 cup Parmesan cheese
1 1/2 lbs. cheddar cheese
1 onion minced
1 1/2 cups breadcrumbs
1 cup Ritz crackers, crumbled
1/2 cube butter

Blend together soup, milk, pepper, salt, and sugar and set aside. Bring 4 quarts water to boil and add pasta. Remove from heat and let stand until pasta becomes pliable (about 10 minutes). Drain. Mix pasta with sour cream. Put in greased 9x13 pan. Sprinkle with garlic salt and parmesan cheese. Top with cheese, then onions and then breadcrumbs. Pour soup mixture over all. Bake 325 for 1 hr or until casserole is bubbly.

Freezing directions: slightly undercook noodles. If cooking from frozen, keep covered the first half of baking.