6 oz. med. egg noodles
5 lg. eggs, separated
1 lb. creamed cottage cheese
1/2 c. Parmesan cheese, grated
1 c. sour cream
1 1/2 tsp. baking powder
1/8 tsp. cream of tartar
About 2 tsp. salt
Pepper to taste
6 tbsp. butter
1/3 c. onion, finely chopped
1/3 c. carrots, grated (optional)
1 pkg. frozen broccoli, spinach, mixed vegetables or peas and carrots, cooked and drained

Preheat oven to 350 degrees. Cook noodles in rapidly boiling, salted water for 5 minutes. Pour into a colander, rinse with cold water and drain.

Beat egg yolks; add cheese, sour cream and baking powder. Mix well. Add salt and pepper. Blend well.

Saute onion (and carrots, if used) in butter for several minutes until onion is soft but not browned. If using broccoli or spinach, chop well after cooking and draining.

Combine noodles, cheese mixture and vegetables. Fold all gently together. Beat egg whites with a pinch of salt and cream of tartar until stiff but not dry. Fold carefully into the noodle mixture. Taste for additional seasonings. May need more salt and pepper.

Pour into a well buttered 2 quart shallow baking dish. Bake on middle rack in preheated oven for 45 to 55 minutes or until puffed and golden brown. Cut into squares to serve.

Serves 10 to 12.