1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream

TOPPING:

1/4 lb. butter
1/2 c. crumbled Corn Flakes
1 tsp. cinnamon
1 tsp. sugar

Combine all of the pudding ingredients together in a large bowl. Mix well. Pour into a large pan and refrigerate overnight. (The consistency will be loose.) When ready to bake, mix the topping ingredients in a small bowl and sprinkle over pudding. Dot the top with butter. Bake at 350 degrees for 1 1/2 hours or until golden brown on top. Serves 15 to 20 people.