Boil 1/2 lb. broad egg noodles in salted water. Drain.

Mix with 1/4 lb. butter. Add 1/2 pint of sour cream, 1 lb. cottage cheese and a handful of raisins (we use golden).

Mix in greased a 9x13-inch pan and cover with plastic wrap. Refrigerate overnight.

Next day:

Beat 3 eggs and add: 1/2 cup of sugar, 2 cups milk, 1 tsp. vanilla. Pour over noodles. DO NOT MIX.

Bake in a preheated 375°F oven for 1 and 3/4 hours or until lightly browned.

This is similar to a very rich souffle and you will love it!