1 pound medium egg noodles, cooked al dente 5 eggs 1 C. whole milk C. cottage cheese 1 C. sour cream C. white sugar C. brown sugar 1 tsp. vanilla 1 Tb. cinnamon 1 C. chopped dried apricots C. chopped hazelnuts or pecans

Preheat oven to 350. Butter a 9 x 13 pan. Beat eggs lightly, add milk, cheese, sour cream, white sugar and vanilla. Mix well. Stir in cooked noodles and apricots. Pour mixture into prepared pan. In small separate bowl, mix nuts, brown sugar, and cinnamon. Sprinkle over the noodles. Bake for 70 minutes or until center is firm and set. Serve warm.