In a large Dutch oven, add turkey bacon and cook over medium heat for about 5–7 minutes, stirring occasionally, until it is nearly crisp and golden. Remove the bacon and set aside on a paper towel-lined plate.

In the same pot, add butter and allow it to melt completely over medium heat. Incorporate chopped onions and sauté for about 5 minutes until soft and translucent.

Introduce coarsely chopped cabbage into the pot with salt and pepper. Stir well to combine, cover, and cook for approximately 10 minutes, stirring occasionally until the cabbage wilts.

While the cabbage cooks, bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, usually 7–8 minutes. Drain the noodles.

Carefully fold the drained egg noodles into the pot with sautéed cabbage and the remaining butter. Mix everything together over medium heat for an additional 2–3 minutes to combine.

Taste the Haluski and adjust seasoning with more salt and pepper if needed. Serve warm, garnished with freshly ground black pepper.