This classic brunch dish is a reoccurring favorite in most Jewish households. The perfect accompaniment to lox and bagels!
1 8 oz. pkg. fettucine or egg noodles 1 8 oz. carton cottage cheese 1 12 oz. carton sour cream 4 eggs 1/2 C. sugar or less or more to taste 1/2 tsp. salt 1 stick butter
Boil noodles and drain. Beat cottage cheese, sour cream and eggs together. Add sugar and salt to taste. Fold in drained noodles. Pour in greased 9x13-inch pan. Put pieces of butter on top evenly. Bake at 325 degrees for 50 minutes or until browned.