1 lb. broad noodles, cooked with salt
6 eggs, beaten
3/4 c. sugar, more if you freeze
1 lb. small curd cottage cheese
1 pt. sour cream
2 c. milk, more if you freeze
1 stick butter
3/4 c. white raisins, plumped in hot water
1 tsp. vanilla
1/4 tsp. cinnamon

Toss hot, cooked and drained noodles with butter. Combine all other ingredients and pour over noodles. Turn into a buttered 10 x 14 pan and sprinkle with cornflake crumbs, sugar and cinnamon. Bake at 350 degrees for 1/2 hour. Turn down to 325 degrees and bake 1 1/2 to 2 hours longer. Add more milk and sugar if you plan to freeze it after baking. Serves 12 to 15.