Haluski

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• 8 oz uncooked egg noodles (I use the ½-inch wide, but any size works)
  Ingredient note

  Source: 8 oz. uncooked egg noodles (I use the ½-inch wide, but any size works)
• 6 tbsp salted butter (divided)
  Ingredient note

  Source: 6 tbsp salted butter (divided)
• 8 oz kielbasa (cut into small 1" pieces)
  Ingredient note

  Source: 8 oz. kielbasa (cut into small 1" pieces)
• 1 each large onion (chopped)
  Ingredient note

  Source: 1 large onion (chopped)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1½ pound head green cabbage (core removed and cut into bite-sized pieces)
  Ingredient note

  Source: 1½ pound head green cabbage (core removed and cut into bite-sized pieces)
• 1 tsp mustard (spicy brown or Dijon; , optional)
  Ingredient note

  Source: 1 tsp mustard (spicy brown or Dijon; , optional)
• ½ tsp kosher salt
  Ingredient note

  Source: ½ tsp kosher salt
• ½ tsp freshly ground black pepper
  Ingredient note

  Source: ½ tsp freshly ground black pepper

1. Bring a large pot of salted water to a boil. Cook the egg noodles al dente, according to package instructions. Drain well and set aside.
2. In a deep nonstick skillet, warm 2 tbsp of the butter over medium-high heat. Once bubbly, add in the kielbasa and sauté for about 3 minutes until browned and crisp; transfer to a plate with a slotted spoon and set aside.
3. In the same pan with the rendered kielbasa fat, add onions, garlic, cabbage, and 2 more tbsp butter. Reduce heat to medium and sauté, stirring frequently, until cabbage is tender.
4. Add the cooked noodles and kielbasa to the cabbage mixture, tossing to combine and heat through. Stir in the remaining 2 tbsp butter, the mustard (if using), and season with the salt and pepper.
5. Serve immediately and enjoy!