8 oz broad egg noodles, cooked
1 (12 oz) container cottage cheese or ricotta
2 tablespoon butter, melted
1 tablespoon plain bread crumbs (unflavored)
1 cup sour cream
2-3 egg yolks
salt and pepper, to taste

Prepare noodles according to package directions and drain. Combine with cheese and arrange in a well- buttered casserole lined with bread crumbs.

Stir egg yolks and sour cream together and pour over the noodle and cheese mixture. Top with 2-3 tablespoons of melted butter and bake in a preheated 350°F oven for 25-30 minutes or until edges are brown.

Serves 4.