In a large mixing bowl, take two eggs and beat them well. Stir in 4 cups of flour and the salt. Gradually add 2 teaspoons of milk, continuing to stir as you go, until you have a very stiff dough that will form a big ball of dough. Let the dough rest covered, in a warm place, for about 10-15 minutes. Then, using half the dough at a time, roll-out the dough about 1/8-inch thickness, on a floured board. Cut the dough into 1" by 2" strips. Then, drop the strips, one at a time, into a pot of boiling water and cook for 3 minutes. Drain well, and rinse in cold water to stop the cooking, and let dry. While your noodles are drying, saute the onion in the 1 stick of butter until it is limp, but not browned at all. Chop a head of cabbage into thin strips, and then add to the onions; cooking until it is tender, but not browned. Then, add the noodles to the cabbage, taste and season with salt and pepper to taste. Then simmer the cabbage and noodles together for about 30 minutes. (Note, it is the salt that is added that helps to leach out the cabbage's natural juices and give this dish it's wonderful flavor. Feel free to add a touch of rich chicken stock or more butter as you like. And, the optional serving suggestion is to add from 1 to 3 cups of either small or large curd cottage cheese to the cabbage the last five minutes of simmering time. This sounds strange, but gives it a wonderful texture and terrific flavor and I can recommend it as a tried and true favorite! Serve hot as a savory side dish on your holiday tables, or absolutely the BEST served reheated with leftovers.