Brat and Egg Noodles

• 6 bratwurst (I use Johnsonville)
• 6 tablespoons butter; divided
• 1 one pound bag of wide/extra wide egg noodles
• 1 medium size onion; sliced in half then in slices
• 1 14 ounce can Franks Sauerkraut (I use the Bavarian style); drained and rinsed
• 1 tablespoon caraway seed
• Lawry's season salt

1.  Slice bratwurst into 1-inch slices.  Fry in pan with 2 tablespoons butter over medium heat.  Cook until bratwurst is no longer pink.  Remove from pan.

2.  Boil egg noodles, drain, and keep warm.

3.  Add 2 more tablespoons butter to remaining fat/butter in the pan.  Add onion to the pan and cook over medium heat until slightly caramelized; about 15-20 minutes.  Add 1 tablespoon caraway.  Add the kraut.  Saute for 10 minutes.

4.  Add the bratwurst back to the pan with remaining 2 tablespoons butter.  Combine.  Add the cooked egg noodles.  Season to taste with seasoning salt.