1 lb. brussels sprouts
Boiling salted water
6 oz. (about 3 c.) "No Yolks" noodles
2 med. onions, finely chopped
1/4 c. butter
1 clove garlic, minced or pressed
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. caraway seeds
1 c. each mock sour cream & sm. curd low fat cottage cheese
1 c. soft bread crumbs

Trim stem ends and any discolored leaves from brussels sprouts. Cut an "x" into stem end of each. Cook in about 1 inch of boiling salted water, uncovered, 4 minutes. Then covered until almost tender, about 3 minutes. Drain.

Meanwhile cook noodles in boiling salted water according to package directions. Drain well, rinse with hot water.

Cook onions in 2 tablespoons oil in large frying pan until transparent. Remove from heat. Blend in garlic, paprika, salt, caraway seeds, sour cream and cottage cheese. Fold in noodles and brussels sprouts.

Spread mixture in an oiled 2 quart casserole. Mix bread crumbs with remaining oil; sprinkle evenly over brussels sprouts mixture. Bake uncovered at 375 degrees until crumbs brown and casserole is heated through, 25-30 minutes. Serves 4.