12 ounce package wide egg noodles
½ stick butter, melted
2 cups cottage cheese
2 cups sour cream
2/3 cup packed brown sugar
Pinch of salt
6 large eggs
1 teaspoon vanilla extract
Strawberry, peach, or pineapple preserves or jam, for serving
Grease or spray a 9 x 13 inch pan.
To a large pot of lightly salted, boiling water, add the noodles and cook for about five minutes. Drain noodles.
In a large mixing bowl, blend other ingredients. Stir in noodles, and then pour into prepared pan. Spread noodles throughout the custard.
Bake until custard is set and tips of noodles have become golden brown, about 40-50 minutes, turning once to bake evenly.
Remove from oven and set aside for at least 15-20 minutes to rest. Cut into squares to serve, and top with fruit preserves or jam. Can be served warm or cold.