In a large saucepan, cook frozen egg noodles according to package directions. Remove noodles from water, drain. In the same water used to cook the egg noodles, cook broccoli for 5 minutes, drain.
In large bowl stir together noodles, broccoli, Alfredo sauce, milk, dill weed, seafood seasoning and shredded Swiss cheese; mix well. Gently fold in smoked salmon. Pour into greased 2 quart casserole dish. In small bowl, combine 1/4 cup bread crumbs, Parmesan cheese and butter. Mix well. Sprinkle over top.
Bake for 35 to 45 minutes or until bubbly and top is browned.