Noodle Pudding

1/2 lb Broad noodles

3 Eggs (beaten)

3/4 c Milk; plus:

2 tb Milk

1/2 pt Sour cream

1/2 lb Cottage cheese

2/3 c Sugar

1 c Raisins

1 ts Vanilla

Cook and drain noodles. Combine beaten eggs, milk, sour cream, cottage cheese, sugar, raisins, and vanilla. Add to noodles and put in well-greased baking pan. Dot top with margarine or butter and sprinkle with sugar and cinnamon mixture. REFRIGERATE OVERNIGHT BEFORE BAKING. Bake at 350 degrees covered for 1 hour, then uncovered until brown.... about 1/2 to 3/4 hour. Serve warm, either as an accessory to meat instead of potatoes or as a dessert with coffee.