Sauerkraut and Noodles

1 1/2 pounds egg noodle dumplings
2 (27 ounce) cans sauerkraut
2 large onions, chopped
1/2 cup (1 stick) butter

Cook the egg noodles according to package directions. Grease a 5-quart crock pot. Drain 1 can of the sauerkraut. Layer cooked egg noodles, sauerkraut (both drained and non-drained cans), the onions and butter in the crock pot. Cover crock pot with plastic wrap and lid; marinate in refrigerator for 2 days.

Remove plastic wrap and cook for 1 hour on HIGH. Cook for 5 hours on LOW. Stir a few times and add water if necessary.