Cook diced bacon over medium heat for 5–7 minutes until crispy, then remove using a slotted spoon, leaving some bacon fat.

Add unsalted butter and finely chopped yellow onions to the skillet and sauté for about 2 minutes.

Incorporate shredded cabbage, season with salt and pepper, cover, and cook for about 10 minutes.

In a separate pot, cook egg noodles according to package instructions for 6–8 minutes until al dente.

Combine cooked noodles and bacon with the cabbage mixture, add remaining butter, and toss for 2-3 minutes.

Serve warm either alone or with a fresh salad.