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In a large Dutch oven over medium-high, combine the bacon and oil. Cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside.
To the fat in the pot, add the onion and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, 5 to 7 minutes; reduce the heat as needed if the onion browns too quickly. Stir in the cabbage and Worcestershire, cover and cook over medium, stirring occasionally, until the cabbage has softened, 20 to 25 minutes.
In a large saucepan, bring 2 quarts water to a boil. Add the noodles and 1½ teaspoons salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set aside.
When the cabbage mixture has softened, reduce to medium-low and stir in the noodles, sour cream, ½ cup of the reserved cooking water and 1 teaspoon pepper. Cook, stirring occasionally, until warmed through and creamy, about 2 minutes, adding more cooking water as needed if the mixture looks dry. Off heat, taste and season with salt and pepper. Serve sprinkled with the reserved bacon.