Begin by heating a large Dutch oven over medium heat. Add the turkey bacon and cook for about 5-7 minutes until it’s nearly crisp and fragrant, stirring occasionally.

Once the bacon is cooked, add 3 tablespoons of butter to the Dutch oven. Incorporate the chopped onions and sauté for about 5 minutes until soft and translucent.

Next, stir in the chopped cabbage with a sprinkle of salt and pepper. Cover the pot and let it cook for approximately 10 minutes over medium heat.

While the cabbage cooks, bring a pot of salted water to a boil. Cook the egg noodles according to package instructions, about 7-9 minutes, until al dente.

With the cabbage tender and the noodles ready, add the cooked noodles to the Dutch oven. Toss everything gently to combine.

Taste the Haluski and adjust seasoning with additional salt and pepper if desired. Serve warm in bowls, topped with freshly ground black pepper.