1 (16 oz.) pkg. wide egg noodles
1/2 lb. butter, melted
3 tsp. salt
6 tbsp. sugar
2 c. cultured cream
2 c. cottage cheese
6 eggs, beaten well

Boil noodles according to package directions. Add a little salad oil to water to prevent sticking together. Drain and rinse noodles. Add 1/2 of the butter to the noodles, then add mixture of sugar, salt, beaten eggs, cultured cream, and cottage cheese to noodles and mix well.

Pour into greased 9 x 13 pan. Pour remaining butter over mixture. Bake at 350 degrees for 30 minutes or 325 degrees for 1 hour. Cut in squares and serve with spoon of cultured cream on top then blueberry preserves on top of that.

Wonderful side dish to go with roast beef.