• 1 16-ounce bag wide egg noodles
• 6 tablespoons butter, divided
• 1 large onion, finely sliced or chopped
• 1 pound kielbasa, cut into thin, round slices
• 1 medium head green cabbage, 2-3 pounds, cored and roughly chopped
• 2 cloves garlic, minced
• 1 cup cottage cheese, optional
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)

Cook egg noodles to al dente, according to package instructions. Drain, reserving 1/4 cup of pasta water and set aside. To a large skillet or Dutch oven over medium-high heat, add 2 tablespoons butter and melt. Add kielbasa and cook until browned, 3-4 minutes, stirring occasionally. Remove slices with a slotted spoon and set aside (keeping any remaining liquid in the pan). Reduce heat to medium, add 2 more tablespoons of butter and the onions. Sauté until the onions are translucent. Add cabbage and garlic. Cook 8-10 minutes until cabbage reaches desired tenderness, stirring occasionally. Add the cooked noodles, kielbasa, remaining 2 tablespoons of butter and reserved pasta water. Mix well and cook until heated through. Stir in cottage cheese, if using. Season with salt and pepper, to taste. Serve immediately.