1 (16 oz.) pkg. wide egg noodles
1 cup raisins
4 tbsp. melted butter
2 tsp. vanilla
1 1/2 cups milk
6 eggs
1 cup sugar
1 pint sour cream
1 lb. cottage cheese

Preheat oven to 350°F.

Generously butter or spray a 3-quart oven-safe casserole or Pyrex baking dish.

In a large pot, boil noodles as directed on package or until cooked 'al-dente' (or still somewhat firm). Drain well in colander.

In a large bowl, beat together eggs and sugar. Stir in sour cream, cottage cheese, milk, butter, raisins, and vanilla. Mix in noodles; stir gently but until well mixed.

Transfer noodle mixture to the casserole dish. Sprinkle evenly with cinnamon or crushed corn or bran flakes (sometimes we use Raisin Bran or even Grape Nut flakes).

Bake for 45 minutes or until a knife inserted come out clean.

Craisins or other dried fruit or even canned fruit cocktail (drained) can be added with the raisins for variation.