1 (8 oz.) pkg. med. egg noodles
1/2 c. butter
1/2 c. onion, chopped
1 clove garlic, minced
1 (10 oz.) pkg. frozen chopped spinach (slightly defrosted)
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. leaf tarragon, crumbled
1/8 tsp. ground nutmeg
1 (8 oz.) container Friendship cottage cheese
3/4 c. Friendship sour cream
2 tbsp. bread crumbs

Cook noodles, following label directions; drain; return to kettle. Toss with 2 tablespoons of the butter. Saute onion and garlic in 4 tablespoons of the butter in a large skillet until softened and golden. Add spinach, salt, pepper, tarragon and nutmeg. cover; cook over moderate heat 5 minutes. Uncover, continue to cook until liquid is evaporated. Add spinach mixture to noodles. Add cottage cheese and sour cream; blend thoroughly. Turn mixture into a greased 8 cup casserole. Melt remaining butter in a small skillet; add bread crumbs; blend with a fork until thoroughly coated with butter. Sprinkle over top of casserole. Bake at 375 degrees for 30 minutes or until bubbly and lightly browned, makes 4 to 6 servings.