1 lb. broad noodles
1 1/2 lbs. cottage cheese
1 pt. sour cream
1 jar apricot preserves
4 eggs
3/4 c. sugar

TOPPING:

2 c. corn flake crumbs
1/4 lb. melted butter
Cinnamon to taste
Brown sugar to taste

Boil and drain noodles. In medium bowl, mix drained noodles with cottage cheese, sour cream, apricot preserves, eggs and sugar. Mix well. Put into a well greased 9 x 13 inch pan.

FOR TOPPING: Mix together corn flake crumbs with melted butter. Add cinnamon and brown sugar. Spread on top of noodle mixture. Bake at 350 degrees for approximately 1 hour.