Preheat oven to 325 degrees
Boil the egg noodles according to package directions and drain.
Meanwhile, lightly butter an 8x8 casserole dish.
Add the undrained salmon and liquid to the casserole dish, removing skin and bone pieces. Mash up the salmon with a fork or your hands until it’s in small pieces.
Sprinkle the salmon with ¼ t. season all salt.
Add cooked noodles over top and stir until combined and the salmon is evenly dispersed throughout the pasta.
Drizzle ¼ c. of milk over the pasta.
Cut the remainder of the 1 T. of butter into small squares (usually about 9) and scatter them over the top of the pasta. Now sprinkle with the additional ¼ t. of season all salt.
Cover with foil and bake for 30 minutes at 325 degrees. Remove foil and bake for an additional 10 minutes.