2 stalks fresh broccoli
1 lb. fresh mushrooms
1 lg. onion
1/4 c. white wine
3 eggs
3 c. Ricotta or cottage cheese
1 c. sour cream
3 c. uncooked wide flat egg noodles
1/4 c. bread crumbs
1 c. grated sharp cheddar cheese

Chop and saute the first 3 ingredients in butter. Salt and pepper lightly. Remove from heat and toss with 1/4 cup white wine. Beat 3 eggs in a large bowl. Whisk in 3 cups Ricotta or cottage cheese, and 1 cup sour cream. Boil 3 cups flat egg noodles in salted water; drain and butter. Remove sauteed veggies from pan to cheese mixture with slotted spoon. Add noodles and 1/4 cup bread crumbs. Spread into buttered 9x13 baking pan. Top with bread crumbs and 1 cup grated sharp cheddar cheese. Bake 45 minutes at 350 degrees.