Bacon Sour Cream Noodles

• 8 ounces bacon
• 8 ounces egg noodles
• 2 tablespoons butter
• 1 small onion, chopped
• 1 small head of cabbage, shredded or thinly sliced (I used napa)
• extra-virgin olive oil, for drizzling
• sea salt and fresh black pepper
• 1 + 1/2 cups sour cream
• 2 tablespoons fresh parsley, chopped

1. Cook bacon in large skillet over medium-low heat until crispy; drain on paper towels. Cook pasta according to package directions in plenty of salted water.
2. Meanwhile, carefully drain grease from pan; add butter, onion and cabbage. Cook over medium-low heat until tender, stirring often. Drizzle olive oil over top and season with salt and pepper.
3. 3. Add noodles and sour cream to cabbage. Toss well. Taste and season with salt and pepper if needed. Sprinkle parsley and crumble bacon over top. Serve immediately.