Bring a large pot of salted water to a boil for the egg noodles. Chop half a head of cabbage into thin strips and set aside.

Cook the egg noodles according to package instructions until al dente, usually about 6–8 minutes, then drain and return them to the pot.

In a large skillet, melt 4 tablespoons of butter over medium heat until bubbling. Add 1 diced onion and sauté for about 3–4 minutes until translucent.

Add the chopped cabbage, stirring frequently for 10–15 minutes until soft and slightly caramelized.

Once the cabbage is tender, lower heat and toss in the drained egg noodles, mixing everything thoroughly.

Let it cook together for 2–3 minutes. Season with salt and pepper to taste, then serve warm.