2 (12 oz.) pkgs. wide egg noodles
1 (16 oz.) container sour cream
1 (8 oz.) pkg. cream cheese, softened
1/2 cube butter
2 tsp. vanilla
1/2 c. sugar
9 lg. eggs, well beaten
2 (21 oz.) cans cherry pie filling
Cinnamon and salt to taste
1 3/4 c. corn flakes, crushed
1/2 cube butter
Cinnamon to taste

Cook noodles about 10 minutes; drain well; add all ingredients except corn flakes and 1/2 cube butter; add salt and cinnamon to taste. Pour noodle mixture into greased 9 x 13 inch pan, pour pie filling over.

TOPPING: Melt 1/2 cube butter and mix in crushed corn flakes and cinnamon to taste; cover fruit evenly with topping. Bake in 350 degree oven for 1 1/2 to 2 hours.