This is a recipe that I don’t remember eating as a kid.    I pulled out the old family cook book updated the ingredients (oleo really?)  I took some of the fat out and put my own spin on it.  Like with many of Molly’s recipes she left out something on this one: milk.  So after that change my taste testers approved.

10 oz package wide egg noodles
2 beaten eggs
2 cup light sour cream

1 cup pf milk (this is what Molly left out her recipe)

1/2 cup parm
1/2 cottage cheese
3 tablespoon sugar
1 stick butter
1 teaspoon cup parsley
1 teaspoon chives

Topping
1 cup corn flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 stick butter

Cook noodles for 75% of package directions.

In a buttered casserole dish
Add eggs, sour cream, parm, cottage cheese, butter, and sugar mix and noodles

Bake for 20 minutes at 425
Mix corn flakes with melted butter and spices.

Top casserole with corn flake mixture and bake for 325 for 40 minutes

Cool for 5 minutes and serve