Begin by boiling water in a large pot and adding a pinch of salt.

While the water heats, slice the onion and chop the cabbage.

Add the egg noodles to the boiling water and cook according to package instructions until al dente.

Once cooked, drain the noodles in a colander and set aside.

In a large skillet, melt the butter over medium heat.

Sauté the sliced onions until they are translucent and fragrant, about 4-5 minutes.

Add the chopped cabbage to the skillet and season with salt and pepper.

Cook the cabbage until tender.

Stir the drained noodles into the skillet once the cabbage is tender.

Toss everything together to ensure the noodles are coated in the buttery mixture.

Transfer the Haluski to serving plates and enjoy it warm.