Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside, reserving about ½ cup of the cooking water.

In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and lightly golden, about 5–6 minutes.

Add the garlic and cook another 30 seconds until fragrant.

Stir in the sliced cabbage, caraway seeds, Italian herbs, salt, and pepper. Sauté until the cabbage softens and starts to caramelize, about 10–12 minutes. If the pan gets too dry, add a splash of the reserved pasta water.

Add the cooked noodles to the skillet and toss well to combine, coating everything in the buttery cabbage mixture. Taste and adjust seasoning with more salt, pepper, or herbs as needed.

Serve warm, topped with a pat of butter or a sprinkle of fresh parsley if you like.