Creamy German Sausage and Noodles

Instructions

1. Melt 4 tablespoons butter in a large, heavy skillet over medium heat. Add onions and cabbage; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Cook for 20-25 minutes longer or until cabbage is tender and onions are golden brown, stirring occasionally.
2. Meanwhile, cook noodles in a Dutch oven according to package directions until al dente; drain and rinse in cold water. Wipe out the pan.
3. Melt remaining butter in the same Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in the milk, beer, mustard, horseradish and cayenne pepper. Bring to a boil, whisking constantly. Cook and whisk for 2-3 minutes or until thickened.
4. Reduce heat to low. Gradually whisk in limburger until melted. Remove from the heat. Season with salt and pepper to taste. Stir in the parsley, noodles and cabbage mixture; heat through. Serve with sausage. Garnish with parsley.