Cook the egg noodles according to the package directions until al dente. Drain and set aside. Toss with 2 tablespoons of butter to keep them from sticking.

As the noodles cook, fry the bacon in a large skillet over medium low heat until crispy and all of the fat has rendered.

While the bacon cooks, prep the cabbage by using a knife to remove the core and slice the cabbage into thin strips.

Remove the bacon from the pan and transfer to a paper towel lined plate; set aside.

Add the sliced cabbage to the hot skillet with the bacon drippings. Raise the temperature to medium.

Use a spatula to carefully turn the cabbage as it cooks until tender.

Reduce the heat under the cabbage to low; add the buttered noodles to the skillet with the cabbage. Next, chop the reserved bacon and add to the cabbage and noodles. Add the remaining tablespoon of butter and stir to combine everything together.

Remove from heat and transfer the cabbage mixture to a serving platter.

Garnish with thinly sliced green onion, if desired, and serve hot.