3 c. narrow egg noodles
3 qts. boiling salted water
1/4 c. butter
1/2 c. chopped green onion
1/2 c. chopped celery
1/4 c. flour
1 1/2 tsp. prepared mustard
1 1/2 tsp. salt
1/2 tsp. chervil
1 1/2 c. milk
1 pt. sm. curd cottage cheese
1/4 lb. shelled cooked shrimp (or 4 1/2 oz. can)
Buttered crumbs

Cook noodles in boiling salted water 8 minutes. Drain and rinse with cold water. Turn into 2 quart casserole.

Melt butter in skillet and add onion and celery. Cook, stirring, about 3 minutes. Stir in flour, mustard, salt and chervil. Add milk. Stir and cook until mixture thickens and boils. Blend in cottage cheese.

Spoon sauce over noodles. Sprinkle shrimp on top and surround with a ring of buttered crumbs. Cover and bake at 400 degrees for 20 minutes. Makes 4-5 servings.