Corned Beef Sauce:
-1 envelope chicken gravy mix
-2 tbls prepared horseradish
-Measure 1 ½ cups cooking liquid (water/gravy)
Put cooking liquid-- (by using leftovers, I didn't have any gravy so it was all water but, it turned out just as well)-- in small sauce pan on stove. Stir in mix, stir until dissolved. Stir in horseradish. Bring to boil. Simmer back down and serve.
To make the leftover Pasta:
Dice up your corned beef and cabbage left overs until bite size. Cook a package of egg noodles according to directions. Mix all together in a large bowl, top with sauce.
Seriously worth trying. Delicious spin on tradition.