1 lb. wide (flat) noodles, cooked
1/2 c. sugar
3 extra lg. eggs, well beaten
1 lb. cottage cheese, lg. curd
1 c. sour cream
1 c. milk
Rind and juice of 1 lemon
1 tsp. vanilla
1/2 c. white raisins
1/4 lb. butter, melted (use 6 tbsp. in mix)
Reserve 2 tbsp. for topping (butter)
4 tbsp. dry bread crumbs
Cinnamon to taste

Butter a 9 x 12 inch baking pan. Pour the mixture in and sprinkle with the topping. Bake at 375 degrees for 40 minutes or until golden brown. Note: For synagogue: Boil 5 pounds noodles, divide in pans (36 or more pieces in each pan).