3 eggs
1/4 tsp. salt
1/4 lb. butter, melted
1/2 c. sugar
3/4 c. sour cream
1/4 pounded vanilla bean or 1/2 tsp. vanilla extract
1 c. white raisins
Butter for greasing pan
2 tbsp. white bread crumbs
1 1/2 c. ground walnuts
Thick apricot preserves (16 oz.)
1 lb. wide egg noodles

Preheat oven to 375 degrees. Cook noodles according to directions. Drain and rinse well with cold water. Set aside. Separate 3 eggs. Beat together well the egg yolks, melted butter and 1/2 of the sugar. Add sour cream, vanilla and raisins. Stir.

Whip the egg whites and remaining 1/4 cup sugar until stiff, then gently stir the meringue into the sour cream mixture. Combine rinsed noodles and sour cream mixture. Butter a baking pan or dish, 9 x 13 inches and sprinkle with bread crumbs. Spread a third of the noodles on the bottom of the prepared pan. Sprinkle with ground walnuts. Add another third of the noodles. Spread with apricot jam. Cover with remaining noodles. Bake in preheated oven for 30 minutes. Cut into large squares to serve.