Melt butter in a large skillet, then sautee mushrooms until reduced in size and tender.

Add onions and green pepper and sweat with salt. Remove all from pan and set aside.

Bring water to a boil and salt.

Add bratwurst and half of beer to pan. Steam bratwurst over medium heat until liquid is reduced and bratwurst is medium doneness. Remove bratwurst from pan, slice into medallions, and add back into pan with remaining lager. Start pasta cooking in boiling water according to directions.

Simmer until bratwurst is completely cooked and lager is reduced by half. Add ketchup, mustard, paprika, and garlic powder. Add vegetables back to skillet and heat through.

By this time the pasta should be done. Transfer pasta to skilled with a metal spider, letting any water on the surface come across with it.

Stir to combine. Top with dill pickle cubes and an additional drizzle of mustard, if desired, for extra tanginess.