5 eggs, separated
1 lb. wide egg noodles, cooked
8 oz. cottage cheese
8 oz. sour cream
8 oz. crushed pineapple (well drained)
1 tsp. vanilla
1/2 c. sugar
2 1/2 c. crushed corn flakes (save wrapper from noodles - fill with corn flakes to crush easily)
1/2 stick butter, melted
1/2 c. brown sugar

Beat cottage cheese, sour cream, egg yolk, vanilla and sugar. Mix with cooked noodles. Beat egg whites until stiff, fold into mixture, stir in pineapple. Pour into greased 9x12 pan.

Melt butter and combine with brown sugar. Stir in corn flakes, sprinkle mixture over top of noodle mixture. Sprinkle with cinnamon and nutmeg and chopped walnuts to garnish. Bake at 350 for 1 hour. Cut into squares to serve.