1 1/2 c
dairy sour cream
1 1/4 c
butter, unsalted. melted
eggs, lightly beaten
kosher salt , to taste
wide egg noodles
ground black pepper, to taste
yellow onion, minced
1Heat oven to 350^.
Whisk sour cream, cottage cheese, 6 tablespoons of the butter, and eggs in a bowl; set aside.
Bring a 4 quart pot of salted water to a boil; cook noodles until al dente.
Drain; stir into cheese mixture.
Season with salt and pepper.
Heat remaining butter in a 12-inch cast-iron skillet over medium-high heat.
Add garlic and onions; cook, stirring, until lightly caramelized, about 8 minutes.
Stir in noodles, and bake until browned, 35-40 minutes.