Creamy Brussels Sprouts And Noodles

• 1 lb. Brussels sprouts
• boiling salted water
• 6 oz. medium egg noodles
• 2 medium onions, chopped fine
• 1/4 c. butter or margarine
• 1 clove garlic, minced
• 1 tsp. paprika
• 1/2 tsp. salt and caraway seed
• 1 c. each: sour cream and small curd cottage cheese
• 1 c. bread crumbs

1. Cook Brussels sprouts according to package directions. Meanwhile, cook noodles in boiling salted water according to package directions.
2. Drain well; rinse with hot water.
3. Cook onions in 2 tablespoons of the butter in a large frying pan, until transparent.
4. Remove from heat.
5. Blend in garlic, paprika, salt, caraway seed, sour cream and cottage cheese.
6. Fold in noodles and sprouts.
7. Spread in a 2-quart casserole.
8. Mix bread crumbs with butter; sprinkle casserole and bake at 375u0b0 for 25 to 30 minutes.

brussels, boiling salted water, egg noodles, onions, butter, clove garlic, paprika, salt, sour cream, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811275 (may not work)