Potato and Cabbage Egg Noodle Casserole

 From Canadian Living. I loved this dish! It was so good I ate the leftovers cold. Says 8 servings.

• 1 lb russet potato or Yukon Gold potatoes (3 or 4)
• 2 1/2 cups sodium-reduced chicken broth
• 2 1/2 cups sodium-reduced vegetable broth
• 4 slices smoked bacon diced (I had black forest ham that I diced up, it was great!)
• 2 onions diced
• 5 cups thinly sliced cabbage
• 1/2 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet or hot paprika
• 2 tablespoons white wine vinegar
• 5 cups extra-broad egg noodles (9 oz/275 g)
• 2 cups cottage cheese
• 3/4 cups fresh bread crumbs
• 3 tablespoons finely grated romano cheese
• 2 tablespoons salted butter melted
• 1 tablespoon chopped fresh parsley
  
  Peel potatoes; cut into 1/2-inch (1 cm) cubes to make about 2-1/2 cups (625 mL). In large saucepan, bring broth to boil; cook potatoes until tender, 5 to 7 minutes. Drain, reserving 1 cup (250 mL) of the broth. (This is where I disagree....using 5 cups of stock to cook potatoes and only reserving 1 cup of this for later seems wasteful and expensive.....I think you can salt the potato cooking water, maybe use half the amount of broth they call for in the potato cooking water - use your discretion. If you have a ton of stock at home that's great but if you're being economical, you can get by without 5 cups of both vegetable and chicken stock).
  
  Meanwhile, in wok or large skillet, cook bacon over medium heat until crisp; transfer to paper towel–lined plate, reserving 4 tsp (20 mL) of the fat in pan.
  
  Stir onions into pan; cook until softened and golden, about 6 minutes.
  
  Add cabbage, thyme, salt, pepper and paprika; cook, stirring, until cabbage is wilted and beginning to brown, about 6 minutes.
  
  Add reserved broth and vinegar, scraping up any browned bits; cook until no liquid remains.
  
  Add potatoes and bacon; cook until cabbage is browned and heated through, about 6 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
  
  Meanwhile, in large pot of boiling salted water, cook noodles until still slightly firm in centre, about 5 minutes; drain and return to pot.
  
  In food processor, process cottage cheese until smooth; stir into noodles. Add cabbage mixture. Transfer to greased 13- x 9-inch (3 L) glass baking dish.
  
  In bowl, stir together bread crumbs, cheese, butter and parsley; sprinkle over noodle mixture. Bake in 400°F (200°C) oven until golden, about 20 minutes.