Boil cabbage until tender. Cool cabbage then Julliene ( thin slices ) set aside.

In a separate pan, fry bacon until crisp. Set aside on paper towels.

Cook egg noodles according to package directions. Drain.

Meanwhile, In a 6 qt or larger pot over medium heat add 2 tablespoons butter and saute onion until carmelized. Sprinkle onions with garlic salt as they cook.

Add the sliced cabbage to onions in the pot, sprinkle with garlic salt, to taste. Continue cooking over medium heat. Add additional 2 tablespoons butter Mix well.

Add crumbled pieces of bacon.

Fold in cooked egg noodles and remaining 4 tablespoons butter.

Mix well until noodles are coated,. add chopped parsley - Serve.