3/4 c. med. egg noodles
5 eggs, hard cooked
1/4 c. finely chopped onion
2 tbsp. butter
1 c. creamed cottage cheese
1/2 c. dairy sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dill weed
Dash of pepper
1 tbsp. butter, melted
1/4 c. dry bread crumbs

Lightly grease 1 1/2 quart casserole. Cook egg noodles to desired doneness as directed on package; drain. Chop 4 of the eggs, reserving 1 egg for garnish.

Heat oven to 350 degrees. In medium skillet over medium-high heat, saute onion in 2 tablespoons butter until tender; remove from heat. Stir in noodles, chopped egg, cottage cheese, sour cream, Worcestershire sauce, salt, dill weed and pepper; mix well. Spoon into prepared dish.

Combine 1 tablespoon melted butter and dry bread crumbs; sprinkle over top. Bake at 350 degrees for 25-30 minutes or until lightly browned. Slice remaining hard cooking egg; arrange over top of casserole. 4-6 servings.

Note: Prepare ahead of time, cover and refrigerate overnight; remove cover and bake at 350 degrees for 30-35 minutes.