1/2 lb. wide egg noodles
1 pt. commercial sour cream
3 lg. eggs, separated
2 (3 oz.) pkg. cream cheese
1/2 c. butter, melted
1 tbsp. sugar

Cook noodles according to directions; drain. Into electric blender turn sour cream, egg yolks, cream cheese, butter and sugar; blend until smooth; fold into cooked noodles.

Beat egg whites until stiff; fold into noodle mixture. Turn into buttered oblong baking dish. Cover with plastic wrap and refrigerate overnight. Let stand at room temperature 1 hour before baking. Bake in 350 degree oven until golden brown, about 45 minutes. Let stand in oven with heat turned off about 10 minutes. Serves 8.