Fry up bacon until crisp, Drain and reserve on the side. Take out about half of the bacon fat and discard. NOTE: Don't start frying onions until 5 minutes before cabbage is done. Fry the onions in the other half of the bacon fat. Slice cabbage julienne and boil until tender. Remove from water. Add to onions and fry until both onions and cabbage are golden brown. Boil egg noodles until tender, then add to the onion/cabbage mixture Add generous dashes of salt, pepper, garlic powder, and onion powder (to your taste) Add the bacon, and 1/2 stick of butter, Drizzle with Olive oil, Stir until butter is melted and serve hot. **This is another meal that is better the next day, as the flavors have time to marry together. I hope your family enjoys this recipe as much as mine has over the years.