1 lb. noodles
6 eggs
1 c. sugar
1 pt. sour cream
1/2 lb. butter
1/2 lb. cream cheese, cut into little squares
Some cornflakes, crumbled

Parboil noodles then run under cold water, then drain. Break eggs into large mixing bowl. Add sour cream, mix well. Add sugar (except 4 tablespoons). Melt butter. Add the butter (except 4 tablespoons) to the sour cream mixture. Blend well. Add cream cheese cubes into sour cream mixture. Mix drained noodles into mixture. Pour into a buttered Pyrex oven proof dish. In another bowl mix cornflake crumbs with the 4 tablespoons of melted and the 4 tablespoons of sugar that were held aside. Top pudding with this mixture. Bake at 350 degrees for 1 hour and 15 minutes.