Cabbage And Noodles - cooking recipe

Ingredients

3/4 cup butter (1.5 sticks, original recipe uses 2 sticks)
36 ounces frozen chopped onions (3 12 ounce bags)
40 ounces tri colored coleslaw mix (I use 3 bags of tricolored slaw, which is red and green cabbage with carrots, weight amount is appro)
12 ounces fine egg noodles
pepper

Preparation

Slowly saute onions in butter until they are a golden brown.
Pepper to taste.
Add cabbage to onions in batches as it cooks down.
Cook, cook, and cook some more, stirring occasionally until the whole mixture has cooked down and is turning golden brown. This is the step that takes so long.
When vegetables are about done, cook the noodles as directed on the package.
Mix noodles and vegetables well.