When I get a halushki craving, I usually cheat and make it this way to save time:
Boil 1/2 package of bowtie-shape egg noodles until just barely cooked in a pot of water with a can of condensed chicken broth added. Drain and set aside.
Meanwhile, chop a well-cored medium head of cabbage into pieces of about 3/4 inch. Put into a microwaveable casserole with a couple spoonfuls of water, cover and cook on High for about 8 minutes, stirring once or twice. Drain. (You might need to do this in more than one batch.)
Coarsely chop two onions. Melt one stick of butter in a large, deep frying pan or Dutch oven. Add the cabbage and onions and cook over medium low heat for at least an hour, stirring often, until the onions are carmelized and the cabbage has turned a pale gold color. Along the way, add generous amounts of salt and pepper to taste. Mix in the noodles and a tablespoon or two of water, cover and steam for 10-15 minutes to heat the noodles.
Or you can make the noodles when the cabbage is almost done and serve it as a topping over them. Some people like to mix in the noodles about halfway through the cabbage cooking process.