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Melt the butter over medium heat in a large skillet. Add the shredded cabbage, sprinkle about ½ teaspoon salt over it, and give it a stir. Cover and cook until the cabbage starts to wilt, stirring often.
At this point, you can remove the lid and turn the heat up to medium-high. Add the remaining ½ teaspoon of salt, and cook until the cabbage turns an amber color and starts to caramelize a bit. Stir the pepper in when the cabbage is just about finished cooking.
In the meantime, cook the egg noodles in a pot of water according to the package instructions, then drain well.
Finally, fold the sauteed cabbage mixture into the cooked noodles. Season with additional salt and pepper to taste and serve!