1 package (12 ounces) egg noodles or fettuccine, cooked and drained
1 cup shredded Parmesan cheese
1/2 cup crumbled cooked bacon
In a Dutch oven, saute the cabbage, onion, salt and pepper in butter until crisp-tender, about 10 minutes.
Combine cream and flour; gradually add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in noodles and cheese; stir until cheese is melted. Pour into serving dish and sprinkle with bacon. Serve immediately.