1 lb. med. noodles
1/4 lb. butter
7-8 well beaten eggs
1 pt. sour cream
1 tsp. salt
2 c. creamed cottage cheese
3 c. milk
1 tsp. vanilla or 1 tsp. almond extract; optional
1 c. white raisins

Drain noodles thoroughly; add softened butter. Stir into noodles until completely melted. In another bowl beat eggs, sugar, sour cream, and salt. Beat well. Blend in cottage cheese, milk, and vanilla or almond extract. Pour into noodle mixture. It will be loose. Best in refrigerator overnight (bake next day).

Pour into 2 lasagna pans. Grease pan. Bake at 350 degrees for 1/2 hour. Put following on top: 3/4 cup corn flake crumbs, 2 teaspoons cinnamon, 4 tablespoons brown sugar, 4 tablespoons melted butter. Spread on top. Bake another 20-25 minutes at 350 degrees.