In 6-quart Dutch oven, melt butter over medium heat. Cook onion 4 to 5 minutes in butter, stirring occasionally, until tender. Add kale. Cook 4 minutes or until wilted. Stir in broth and vinegar. Cook 1 minute; add kielbasa. Cook 3 minutes longer or until thoroughly heated. Remove from heat; add cooked noodles, sour cream, salt, pepper and 1 cup of the cheese. Spoon mixture into baking dish.