In a large pot, bring salted water to a rolling boil and add the dry macaroni noodles. Cook until al dente, about 7-10 minutes. Drain and rinse under cold water.

Dice the deli corned beef into thick pieces and slice the Swiss cheese. Drain the sauerkraut and chop the dill pickles.

In a medium bowl, combine Thousand Island dressing, mayonnaise, mustard, and sauerkraut brine. Mix until smooth.

In a large mixing bowl, add cooled macaroni, corned beef, Swiss cheese, sauerkraut, and dill pickles. Pour the dressing and gently stir until coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.