Cook elbow macaroni drain; set aside.

Saute diced onion in 3 Tbsp. butter until tender.

Combine all ingredients: elbow macaroni, sauteed onion, soup, sour cream, and Velveeta. Place in greased or buttered casserole dish.

Place topping ingredients in zip-lock baggie, and roll with rolling pin to crush and combine. Sprinkle on top of casserole, dot with 3 Tbsp. melted butter.

Bake at 350 degrees, about 30-35 minutes.