1 lb. wide noodles
2 tbsp. salt
1 1/2 qts. boiling water
1/2 c. plus 1 tbsp. butter
1 c. sour cream
2 tbsp. plain yogurt
1 (5 oz.) can evaporated milk
1 lb. cottage cheese
1 lb. processed American cheese, thinly sliced
3/4 lb. Mozzarella cheese, shredded
1/2 c. bread crumbs

Cook noodles in salted boiling water, adding a few at a time, cooking until al dente, 7-8 minutes; drain. Melt 1/4 cup butter with sour cream, yogurt and evaporated milk over low heat, stirring but do not boil. Stir cooked noodles into sauce.

Arrange layers of noodles in sauce alternately with layers of cottage cheese, American cheese and Mozzarella cheese, ending with American cheese layer on top in a buttered 8x10 inch baking pan. Top with bread crumbs and dot with remaining butter. Bake uncovered in a preheated 350 degree oven for 30 minutes or until golden and bubbly on top. Cool slightly before cutting into squares. Serves 8.