8 oz. wide noodles
3 eggs
4 oz. cream cheese
1 pt. sour cream
1 pt. cottage cheese
1/4 c. butter
3/4 c. milk
3/4 c. sugar
1 tsp. vanilla
16 oz. can peaches, drained
Corn flake crumbs and cinnamon for topping

Dice most of the can of peaches, reserving 8-10 slices. Boil noodles, drain and rinse with cold water. Beat eggs with sugar and add milk and sour cream. Add other ingredients except peach slices and crumbs and mix well. Add noodles and toss lightly and pour into greased 8x12 inch casserole dish. Melt butter and pour droplets on top. Sprinkle with corn flake crumbs and cinnamon. Arrange reserved peach slices on top. Bake at 350 degrees for 1 1/2 hours until golden brown. Serves 8-10.