2 stalks fresh broccoli
1 lb. fresh mushrooms
1 lg. onion

Chop and saute in butter until tender. Salt and pepper lightly. Remove from heat and toss with 1/4 cup dry white wine.

Beat 3 eggs in large bowl. Whisk in 3 cups Ricotta or cottage cheese (or a combination of both); add 1 cup of sour cream. Boil 3 cups raw wide flat noodles until slightly underdone. Drain and butter.

Remove sauteed vegetables from pan and add to cheese mixture. Add noodles and 1/4 cup of bread crumbs. Spread into buttered 9x13 baking pan. Top with more bread crumbs and 1 cup of grated sharp cheddar cheese. Bake covered for 30 minutes and then uncovered for 15 minutes more in 350 degree oven. Yield: 6 servings, but very filling.