1 lb. med. egg noodles
1 stick butter, softened
1 1/2 c. pot cheese or cream cheese
1/2 c. sugar
4 eggs, separated
1/4 c. sour cream
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1 tsp. lemon juice
3 tbsp. seedless raisins, plumped in rum, brandy or water
1/2 tsp. cinnamon

Boil noodles in lightly salted water until just done. Drain well and cool. Beat the softened butter until creamy. Rub cheese through a strainer, add to the creamed butter and mix. Then add sugar, lightly beaten egg yolks, sour cream, lemon and orange rind and lemon juice. Blend and beat until fluffy.

Combine mixture with the cooked noodles and raisins, mix well and fold in the stiffly beaten egg whites. Butter a souffle or baking dish, fill with the noodles and dust with cinnamon. Bake at 350 degrees for about 45 minutes. Makes 6 servings.