Ingredients

• 5 tablespoons butter
• 1 onion, sliced
• 1 pound cabbage, sliced thin
• 2 tablespoons flour
• 2 1/2 cups beef or chicken broth
• 1/2 cup sour cream
• 1/4 cup chopped dill
• 1-2 tablespoons grainy mustard, or to taste
• 12 to 16 ounces cooked corned beef, cut into bite-size pieces
• 1/2 pound wide egg noodles, cooked very al dente
• 1/4 cup panko or bread crumbs
• Salt and pepper, to taste

  Directions

  Preheat oven to 350 degrees F. Butter a 2-quart casserole.
  Melt 4 tablespoons butter over medium heat in large saucepan. Add onion; cook, stirring, 3 minutes. Add cabbage and salt and pepper to taste; cook, covered, 5 minutes, or until cabbage is just tender. Sprinkle with flour; cook, stirring, 1 minute. Add broth; bring to a boil. Simmer, stirring, until lightly thickened.
  Add sour cream, dill and mustard. Fold in corned beef and noodles. Transfer to casserole, sprinkle with panko or breadcrumbs and dot with remaining butter; bake 25 to 30 minutes, or until heated through and lightly golden.
  
  
  Thanks to target recipes