Ingredients:

8 oz. Egg noodles
2 Tbsp. Olive oil
4 medium potatoes, cut into chunks
1 onion, chopped
5 cups shredded cabbage
2 cups cooked corned beef, cubed
1 cup beef broth
3 Tbsp. Butter
1/2 tsp. Dried thyme leaves
1/8 tsp. Pepper

Preparation: .
Cook noodles as directed on package and drain. Toss with oil and set aside.

Meanwhile, in large skillet, cook potatoes and onion in butter until potatoes are browned, about 10-15 minutes, stirring occasionally. Add cabbage, corned beef, broth and thyme; cover and bring to a boil. Reduce heat and simmer until tender, stirring occasionally, about 10-15 minutes. Add noodles; mix well, and serve.