Preheat oven to 350 degrees. Spray a 3-quart baking dish with non-stick spray; set aside.

In a large pot, cook pasta according to package directions just until al dente; drain. Return pasta to pot. Stir in half-and-half, cream cheese, Swiss cheese and Provolone. Cook on low heat until cheese is melted.

Melt 6 Tablespoons butter. In a medium bowl, whisk eggs together with sour cream until combined. Add in melted butter, mix. Mix in caraway seeds and fresh ground black pepper.

Cube corned beef into small pieces, and drain liquid from the kraut. Add both of these plus the Thousand Island dressing into the pasta/cheese mixture.

Stir in egg mixture into pasta mixture in pot.

Spread mixture in prepared dish. Bake, uncovered, for 30 minutes.

Add cubed up toasted rye bread, parsley and remaining 2 Tablespoons of butter to a food processor and pulse until bread crumbs are achieved.

Sprinkle bread crumb mixture over pasta and bake 15 to 20 minutes more or until golden brown and bubbly. Cool for 10 minutes before serving.