As the Jewish holidays approach, I always look forward to my favorite dish of the season: my mother’s noodle pudding. This noodle pudding has the perfect amount of sweetness, with raisins and sugar, while the thick noodles and sour cream give it depth. The texture should be dense but light enough that some noodles fall apart with the touch of a fork. Serve the noodle pudding at room temperature or slightly warm, but remember that cold leftovers make a delicious breakfast!
1/2 lb. extra broad egg noodles
½ stick butter
1/3 c. sugar
3 tbsp. sour cream
½ c. milk
1 tsp. cottage cheese (this may seem like an unusual measurement, but too much cottage cheese will dry it out)
Preheat oven to 325 degrees F. Cook noodles until very soft. Add next six ingredients to noodles and mix well. Sprinkle raisins in the noodle mixture to taste. Pour noodle mixture into an oven-proof casserole dish, and sprinkle some more raisins on top. Bake for about 50-60 minutes, or until golden brown - don't overcook because that can dry it out. Serve at room temperature or slightly warm.