1 lb. broad noodles, cooked
1 c. sugar
1 lb. cottage cheese
1 1/2 tsp. vanilla
1/4 lb. melted butter
1 c. white raisins
7 eggs
3 c. milk
1 pt. sour cream
1 lg. can diced peaches (drained) other fruit i.e. pineapple can be substituted

Mix all ingredients together in a very large bowl. Pour into a 9x13 pan and refrigerate overnight, or at least for 4 hours. Consistency will be loose before refrigeration but will set when chilled. When ready to bake, mix topping ingredients (not butter) in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown. Serves 15-20.

TOPPING:

1/2 c. crumbled corn flakes (or corn flake crumbs from box)
1 tsp. cinnamon
1 tsp. sugar
3 tbsp. butter