1 lb. broad noodles, cooked
1/4 c. sugar
1/2 c. melted butter
1 c. (or more) sour cream
4 eggs, separated
1 (#2) can crushed pineapple, drained
1 c. (or more) cottage cheese

TOPPING:

Crushed corn flakes
Sprinkle with sugar
Drizzle melted butter

Rinse noodles, drain. Beat yolks and sugar. Add pineapple, 1/4 cup butter, cheese, sour cream. Beat whites. Fold yolk mixture and egg whites into noodles. Lightly grease (or spray) ring or 13 x 9 inch pan. Add topping. Bake at 350 degrees for 40 to 45 minutes. Serves 6 to 8. (I like to add tart apples, cut up.)