2 big stalks fresh broccoli (use stems as well as flowers - shave their tough outer skin and slice thinly)
1 lb. fresh mushrooms
1 lg. onion

Chop and saute in butter or canola oil until tender.

Salt and pepper lightly.

Beat 3 eggs (minus one yolk) in a large bowl. Whisk in 3 cups Ricotta or cottage cheese. Add 1 cup sour cream.

Boil 3 cups raw, wide, flat egg noodles in water until slightly under done. Drain and toss with 1 tablespoon canola oil.

Remove sauteed vegetables from pan to cheese mixture with slotted spoon. Add noodles and either 2 tablespoons wheat germ or 1/4 cup fine bread crumbs.

Spread into buttered 9 x 13 inch baking pan. Top with 1 cup grated sharp Cheddar cheese. Bake, covered, for 30 minutes. Uncover and bake 15 minutes more. Oven should be set at 350 degrees.