Note: This is a low-cholesterol version of an old German favorite.

1 lb. wide egg noodles
1/2 lb. sliced boiled or smoked ham
About 2 c. grated Swiss cheese
1/3 c. bread crumbs
2 eggs + 4 egg whites
1/2 c. sour half and half
1/2 tsp. salt
1/8 tsp. white pepper
1/4 tsp. ground nutmeg
3/4 - 1 c. milk (any kind)
butter and/or butter or "country morning"

Boil egg noodles according to package directions. Rinse well with lukewarm water, drain but don't let them become dry and sticky. Cut ham into small cubes.

Grease bottom and sides of 9x13 inch or other pyrex dish or similar size with butter. Spread 1/3 of the noodles over bottom of pan. Sprinkle half of the cubed ham over it, then 1/3 of the grated cheese. Repeat with second third of noodles, the other half of the ham and the second third of cheese. Top with last third of noodles.

In a quart container mix the eggs, egg whites and sour half and half with electric beater, add the seasonings and then the milk. Carefully pour the mixture over the noodles, distributing it evenly over the entire dish.

In small bowl mix remaining grated cheese with the bread crumbs. Sprinkle over the top layer of the noodles. Place several small flakes of butter on top. Bake in the middle of preheated 350 F. degree oven for 30-40 minutes. Top should be golden brown.

To make original richer version, replace egg whites with 2 whole eggs, and use sour cream and whole milk.