Place bacon in a large skillet to fry.

As bacon is cooking, fill a large pot with water to boil the egg noodles. Place noodles in when water boils.

When the bacon is done, remove it from the pan and place it on some paper towel. Leave the drippings in the pan.

Add one stick of butter to the pan, and mix with the bacon drippings.

Once the butter is melted add the onions, mushrooms, and garlic powder to the pan. Saute until all the veggies are tender and lightly browned. Crumble up bacon strips onto the mixture. Cover and set aside.

Drain egg noodles and melt 1 stick of butter in the pot. Once melted, place the cabbage in with the ground pepper and cook on a medium heat, stirring occasionally until tender.

Pour the egg noodles and mushroom mix into the pot with the cabbage and mix well.

Serve with some sour cream and enjoy.