1 12-ounce package broad egg noodles

1/2 C. butter

1 small sweet onion, chopped (about 3/4 C.)

1 medium head of cabbage (about 8 C.), chopped

1 tsp. salt (or more to taste)

1/2 tsp. freshly ground black pepper (or more to taste)

1/3 C. chicken broth

2 T. milk

1/4 C. bread crumbs

1 T. butter

 

Preheat oven to 350°F. Spray a large, shallow casserole dish with nonstick spray. Prepare the egg noodles according to package directions, drain and set aside. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften. Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk. Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time. Continue cooking until the cabbage begins to caramelize slightly and edges turn golden. Add a few grinds of black pepper, and adjust the salt to taste. Stir in the chicken broth and milk, and cook until heated through. Combine the cabbage mixture with the drained noodles and toss to distribute well. Taste for seasoning again and adjust if necessary. Transfer the noodles to the prepared casserole. Cover tightly and bake for 45 to 50 minutes. Remove from the oven, sprinkle with the breadcrumbs and dot with the extra T. of butter. Raise the oven temperature to 375° and return the noodles to the oven for about 5 minutes, or until the top browns a little and the crumbs toast slightly.