Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles then return to a boil. Cook uncovered stirring occasionally until the noodles are cooked through but still firm to the bite; about 5 minutes. Drain then return to the saucepan and stir in the butter.
Meanwhile, place the bacon in a large deep frypan and cook over medium-high heat turning occasionally until evenly browned; about 10 minutes. Drain the bacon slices on a paper towel lined plate.
Place the onion into the frypan with the bacon oil and cook stirring over medium heat until the onion begins to soften; about 2 minutes.
Stir in the cabbage and cook and stir until wilted; about 5 minutes.
Dice the bacon then add it to the frypan and cook until the cabbage is tender; about 10 minutes.
Stir in the noodles and continue cooking just until heated through.