In a 5-quart Dutch oven, over medium-high heat, cook the bacon and keilbasa, stirring often, until bacon is cooked and keilbasa is browned on the edges, about 10-15 minutes. Transfer to a plate and cover to keep warm. Set aside.
To the same pot, with the bacon drippings, add the onion, cabbage, salt and pepper. Cook, stirring constantly, for 5 minutes, then add the chicken broth. Lower heat, cover and cook until cabbage starts to soften, stirring often to prevent burning, about 20 minutes.
Meanwhile, cook the egg noodles as directed on package. Drain.
When cabbage is ready, add the egg noodles, bacon and keilbasa to the Dutch oven. Mix well and serve.
Garnish each serving with parsley flakes, if desired.