5 - 6 squirrels
1 bag egg noodles
2 cups corn flakes
1 stick butter, divided
1 tsp garlic powder
1 tsp onion powder
1 cup flour
2 cans chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
2 cups shredded mozarella cheese
1/2 cup durkee/frenches fried onions

Boil the squirrels in a large pot until the meat starts to fall off the bones. Remove and cool. When cool debone. Set aside. While the squirrels are cooking, cook the noodles per package directions. Drain and set aside. In a saucepan, melt 1/4 stick of butter. Stir in the cornflakes, garlic powder and onion powder. Heat until crispy. Spread the cornflakes in the bottom of a greased casserole dish.

In a saucepan, melt the remaining butter. Add the flour and brown just a little. Add the chicken broth and stir until thick. Remove from heat and add the thyme, salt, pepper, squirrel meat and noodles. Mix well. Pour the mixture evenly over the cornflakes. Top with the cheese and the fried onions. Bake for 45 minutes at 300 degrees.