2 stalks fresh broccoli, cut up
1 lb. fresh mushrooms, sliced
1 lg. onion, chopped
1/4 c. dry white wine
3 eggs, beaten
3 c. ricotta cheese
1 c. sour cream
3 c. wide egg noodles
4 tbsp. butter
1/2 c. bread crumbs
1 c. grated sharp cheddar cheese

Saute in butter, broccoli, mushrooms and onions. Salt and pepper lightly. Remove from heat and toss with white wine. Beat eggs in a LARGE BOWL. Whisk in ricotta cheese and sour cream. Cook noodles until slightly underdone. Drain and butter.

Remove sauteed vegetables from pan with slotted spoon and add to cheese mixture. Add noodles and 1/4 cup of bread crumbs. Spread into a buttered 9 x 13 inch baking pan. Top with remaining bread crumbs and cheddar cheese. Bake in 350 degree oven, covered for 30 minutes and uncovered for 15 minutes more. Makes 6 servings.