1 lb. pkg. broad noodles
1/4 lb. butter
1 lb. cottage cheese or 3/4 lb. cottage & 1/4 lb. creamed
4 eggs
1 c. sour cream
3/4 c. milk
3/4 tsp. salt
1/4 c. sugar
1/4 tsp. cinnamon

TOPPING:

1/3 c. corn flakes
2 tbsp. sugar
1/4 tsp. cinnamon

Boil noodles according to directions; drain well. Add butter. Add cheese; mix well. Add eggs, one at a time, mix well after each egg. Finally add remaining ingredients, blend well.

Pour into well buttered large pyrex dish or casserole, 9 x 13 inch. Crush corn flakes and mix with sugar and cinnamon. Sprinkle top of pudding. Bake at 350 degrees for 1 hour. Can be served as a dessert with strawberries or crushed pineapple and sour cream.