In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add beef and cook until lightly browned. Add water and bring to a boil, skimming scum that floats on top.
When broth clears, add star anise. Add brown sugar and beef bouillon. Stir until dissolved.
Lower heat, cover and cook for about 1 to 1 1/2 hours or until beef is fork-tender. Gently add wontons and cook for about 4 to 5 minutes or until filling is cooked through. Season broth with salt and pepper to taste.
In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove noodles from water and rinse with cold water. Drain well and divide equally into bowls.
Divide napa cabbage into bowls. Add beef and wontons and pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.