1/4 pound butter - 1 pint sour cream - juice of 1 lemon - 3 tablespoons sugar - 3 ounces cream cheese - 4 large eggs, separated - 8 ounces 1/2 inch wide noodles.
Beat together the butter, sour cream, lemon juice , sugar, cream cheese and egg yolks. Cool noodles in boiling water till done. Drain well. Fold in cream mixture. Beat the egg whites till stiff and fold carefully into the noodle cream mixture. Pour into a one quart buttered souffle dish with a three-inch wax paper collar. Bake at 350 F for 40 minutes or till center is still slightly sof. Serve imediately.
Beat together the butter, sour cream, lemon juice , sugar, cream cheese and egg yolks. Cool noodles in boiling water till done. Drain well. Fold in cream mixture. Beat the egg whites till stiff and fold carefully into the noodle cream mixture. Pour into a one quart buttered souffle dish with a three-inch wax paper collar. Bake at 350 F for 40 minutes or till center is still slightly sof. Serve imediately.
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