6 eggs, beaten
2 or 3 tsp. vanilla
2 cups milk
1 1/2 cups sugar
3 lb. ricotta or fine curd cottage cheese
1/2 lb fine egg noodles
water (unsalted)

In a medium saucepan, heat milk over medium low heat until tiny bubbles begin to form along edge and milk is steaming hot but do not allow to boil. Remove from heat and set aside to cool. In a mixing bowl, beat together eggs, vanilla, cooled milk, and sugar. Stir in ricotta or cottage cheese and mix well.

Meanwhile, cook noodles in unsalted water as otherwise directed on package. Pour into buttered 13x9-inch baking dish or any pan in which noodles are no more than 2-inches thickness).

Bake until a knife inserted in center comes out clean, or about 90 minutes at 350°F.

Submitted by: Belle