1 lb. med. egg noodles
1 pt. sour cream
6 eggs or egg substitute
12 oz. cream cheese
1 1/2 tsp. vanilla extract
2 tsp. lemon juice
1 1/2 c. sugar (reserve 1/2 c.)
1/2 lb. butter (reserve 4 tbsp.), melted
1 med. can crushed pineapple, drained
2 c. corn flakes, crushed

Parboil and drain the noodles. Mix together the sour cream, eggs, cream cheese, vanilla, lemon juice, sugar, melted butter and pineapple. Add to the noodles and mix together. Pour into a greased 10x13 inch pan and sprinkle with corn flakes onto the top. Add remaining sugar and butter. Refrigerate overnight and bake for 1 1/2 hours, uncovered at 325 degrees.