yellow onion, finely chopped
green bell pepper, finely chopped
Preheat the over to 425.
Cook the noodles according to the package directions, drain thoroughly in a colander and set aside.
Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat; add the onion and green pepper and cook, uncovered, for 5 minutes, or until the onion is soft.
Blend in the flour with a wire whisk, then add the milk, and stir vigorously until the mixture is thickened and smooth--about 3 minutes; add the oyster liquor, salt, black pepper and cayenne pepper.
Place half the noodles in a buttered 1 1/2 quart casserole, cover with the oysters, then add the remaining noodles.
Pour the sauce over all, top with the bread crumbs, dot with the remaining 3 tablespoon of butter, and bake, uncovered for 15 minutes or until brown and bubbly.