Prepare a large pot of boiling water to cook the egg noodles
Chop onions & add to deep skillet pan with 1/2 stick of butter
While onions are cooking boil 2½ cups of water and add 5 beef bouillon cubes, stir until cubes have completely dissolved
Cook onions until translucent, then set aside in a bowl
Crack one egg into a medium bowl and scramble
Add ½ box of Kasha and combine until all of the Kasha is coated in the egg
In the same pan that the onions were cooked in add the egg coated Kasha
Mix Kasha in the pan on medium heat with a fork until the clumps start to separate. This step is very important! You are essentially frying the egg off the buckwheat kernels, you do not want the Kasha to burn
Once clumps have dissolved and Kasha is separated add the remaining ½ stick of butter, onions, and the beef bouillon broth to the pan
Add salt and LOTS of pepper! Stir once
Cover and simmer 10 minutes until broth has dissolved and Kasha is tender
Boil large egg noodles according to package directions
In the large pot combine egg noodles and Kasha mixture and stir well until combined
Add salt and pepper to taste, pepper is a very important part of this dish!