Exciting Noodle Kugel

• Butter to grease pan
• 8 ounces medium egg noodles, preferably high-quality pappardelle
• 1 1/2 cups cottage cheese (with curds, not creamed or whipped) or farmer cheese
• 1 1/2 cups sour cream
• 1/2 medium onion, finely minced
• 1 clove garlic, chopped
• 1 tablespoon Worcestershire sauce
• Dash of Tabasco sauce
• 1 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 2 tablespoons grated Parmesan
• 1/4 cup chives, sliced

1. Heat oven to 350 degrees.
2. Butter the inside of a 2 or 2 1/2-quart casserole or gratin dish.
3. Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes.
4. Drain the noodles, put in a medium bowl, and toss with cottage or farmer cheese, sour cream, onion, garlic, Worcestershire sauce, Tabasco and salt and pepper.
5. Spoon into the buttered dish and sprinkle with the Parmesan and chives.
6. Bake until golden and crusty on top, 35 to 40 minutes.

butter, egg noodles, cottage cheese, sour cream, onion, clove garlic, worcestershire sauce, tabasco sauce, salt, freshly ground pepper, parmesan, chives

Taken from cooking.nytimes.com/recipes/1017671 (may not work)