• 15-ounce bag extra-wide egg noodles
  • 1/2 stick butter, melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • 1/2 cup sugar
  • A pinch of salt
  • 6 eggs, beaten
  • 1 teaspoon ground cinnamon
  • Nutmeg, to taste

Preheat oven to 375F.

Boil the noodles in salted water for about 4 minutes. Drain thoroughly.

In a large mixing bowl, combine drained noodles with remaining ingredients and pour into a greased, 9x13" baking dish.

Bake until custard is set and top is golden brown, about 30-45 minutes.