In a large bowl, combine the flour, 1 teaspoon salt, the pepper, and dill. Make a well in the center and pour in the beaten eggs and milk; mix by hand just until smooth.
Fill a large pot half-full with water and add the remaining 1 teaspoon salt; bring the water to a hard, rollingboil over high heat.
Over the pot, with a wide, slotted spoon, scoop out a spoonful of the batter and shake it lightly until it breaks into strands that fall into the water; the pieces of batter will congeal to form spaetzle.
When the spaetzle float to the top of the water, remove them with a clean slotted spoon and drain on paper towels; repeat until no batter remains. Place the spaetzle in a 9- by 13-inch bakingdish and set aside.
In a skillet, melt the butter over medium heat; add the onion and saute for 7 to 8 minutes, or until soft and golden. Add the kielbasa to the skillet and saute for 2 to 3 minutes.
Spoon the kielbasa mixture over the spaetzle and sprinkle with the Swiss cheese. Bake for 15 to 17 minutes, or until heated through and the cheese is melted.