In a large pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and rendered, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving about 1 tablespoon of bacon fat in the pot. Add 2 tablespoons of butter to the pot and stir in the diced onions, cooking for 2-3 minutes until they begin to soften and become fragrant. This combination of bacon fat and butter creates a flavorful base for the cabbage.

Add the remaining 2 tablespoons of butter to the pot with the onions, then add the cabbage cut into 1-inch squares, salt, pepper, and garlic powder. Stir everything together to coat the cabbage with the fat and seasonings. Return the cooked bacon to the pot, reduce heat to medium-low, cover with a lid, and cook for 10-12 minutes, stirring occasionally. The cabbage will release moisture and become tender while the flavors meld together. I like to let this cook gently so the cabbage softens without browning too much—it keeps the dish more delicate.

While the cabbage is cooking, bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente, then drain well. Once the cabbage is tender, add the drained noodles and the remaining 2 tablespoons of butter to the pot with the cabbage mixture. Toss everything together gently but thoroughly, allowing the butter to coat the noodles and distribute the cabbage evenly throughout. I find that tossing gently here keeps the noodles from breaking and ensures every bite has both cabbage and noodles.

Cook the combined mixture over medium heat for 1-2 minutes, stirring gently, until everything is heated through and any excess moisture has evaporated slightly. The haluski should be creamy and cohesive, not dry or soupy. Transfer to a serving bowl or individual bowls and serve warm.