Buttermilk-Apple/Apricot Noodle Pudding

• 1 lb wide egg noodles
• 12 cup butter, room temperature
• 5 eggs
• 12 cup sugar
• 1 large tart green apple, peeled,cored,chopped
• 5 ounces dried apricots, quartered
• 2 tablespoons golden raisins
• 4 cups buttermilk
• 1 cup corn flake crumbs
• 34 cup lightly packed golden brown sugar
• 5 tablespoons melted butter
• sour cream

1. Butter a 13x9x2 inch glass baking dish.
2. Cook noodles in a pot of boiling salted water until al dente.
3. Drain noodles and return to the pot.
4. Add the 1/2 c butter and toss until melted and noodles are coatedl Beat eggs and sugar in a medium bowl to blend and mix into the noodles.
5. Fold in apple, apricot, and raisins.
6. Spread noodle mixture into the prepared pan.
7. Pour buttermilk evenly over noodles.
8. Cover with plastic wrap and refrigerate overnight.
9. Preheat oven to 350^F.
10. Remove plastic wrap from noodles and bake uncovered 45 minutes.
11. Combine the cornflake crumbs, brown sugar and 5T melted butter in a bowl.
12. Remove dish from oven and spoon topping evenly over noodles.
13. Return to oven and continue baking until top is golden brown and crisp, about 30 minutes longer.
14. Let stand 10 minutes.
15. Cut into squares and serve with sour cream.

egg noodles, butter, eggs, sugar, green apple, golden raisins, buttermilk, corn flake crumbs, lightly packed golden brown sugar, butter, sour cream

Taken from www.food.com/recipe/buttermilk-apple-apricot-noodle-pudding-59013 (may not work)