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From: Nancy,.SanFran

Kugel with Chevre, Scallions and Chives
Recipe By : Bevmed

1 pound wide egg noodles
3/4 pound creamed cottage cheese
1/2 pound fresh chevre -- (goat cheese), crumbled
1 cup sour cream
1 cup finely chopped scallions -- w/some green
1 tablespoon minced fresh chives -- (1 to 2)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 cup unsalted butter -- melted (1 stick)
6 large eggs -- beaten

Preheat oven to 350. Thoroughly butter a 12x9 baking dish. Bring a large pot of salted water to a brisk boil. Add noodles and cook just until tender, about 10 minutes. Drain thoroughly and cool. In a large mixing bowl, blend cottage cheese, chevre, and sour cream. Add scallions, chives, salt and pepper, melted butter and beaten eggs. Blend thoroughly. Fold in noodles and blend well. Pour into the prepared baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

NOTES: Here is a different baked noodle pudding from a wonderful cookbook called ONIONS, ONIONS, ONIONS by Linda and Fred Griffith They recommend serving it with a Chardonnay wine. It goes great with chicken, and also as a stand alone brunch dish.