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Bring a large pot of water to boil. Once boiling, add a handful of salt and egg noodles. Cook according to package directions, about 10-12 minutes. Drain when done.
Meanwhile, in a large Dutch oven or 12 inch large skillet over medium heat, melt 6 tablespoons butter.
Add the onion, cabbage, and a big pinch of salt. Saute for 15-20 minutes or until cabbage is brown and fork tender.
Add the cooked noodles to the cabbage mixture and toss to coat. If it's a little dry, add the remaining 2 tablespoons butter. Season with black pepper and taste to adjust for salt.