In a large nonstick pot or deep skillet over medium heat, cook the diced bacon for 6 to 8 minutes, until crisp. Lift it out with a slotted spoon and set it on a paper towel to drain.

Carefully pour off all but 1 tablespoon of the bacon fat from the pan.

Add 2 tablespoons of the butter and the diced onions. Cook for about 2 minutes, stirring often, until the onions begin to soften.

Add another 2 tablespoons of butter, then add the cabbage, salt, and pepper. Stir well so the cabbage starts to warm through and wilt. Return the bacon to the pan.

Cover the skillet, reduce the heat to medium-low, and cook for about 10 minutes, stirring occasionally.

Uncover during the last few minutes to allow the onions and cabbage to brown slightly.

While the cabbage cooks, bring a pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain them well.

Stir the drained noodles and the last 2 tablespoons of butter into the cabbage mixture. Cook for 1 to 2 minutes, just until everything is hot.

Taste and adjust the salt and pepper if needed.

Serve the Polish haluski fried cabbage and noodles right away as a side dish or a simple meatless-style main.