Broccoli-Mushroom Noodle Casserole

2 T. butter or margarine

2 c. chopped onion

3 med. cloves garlic, minced

1 lg. bunch fresh broccoli, chopped

1 lb. mushrooms sliced or chopped

1/2 t. salt

fresh black pepper to taste

1/4 c. dry white wine (opt.)

3 eggs, beaten

3 c. cottage cheese

1 c. sour cream (may be low-fat) or buttermilk

1 1/2 c. fine bread crumbs and/or wheat germ

1 c. grated med. or sharp cheddar cheese (opt.)

Preheat oven to 350

Butter or oil 9x13 baking pan

Cook noodles in plenty of boiling water until about half-done

Drain and rinse under cold water. Drain again and set aside

Melt butter or margarine in large skillet

Add onions and garlic

Saute about 5 minutes over medium heat

Add broccoli, mushrooms, salt and pepper

Continue to cook, stir frequently, until broccoli is bright green & tender

Remove from heat and possibly add optional white wine

In large bowl, beat together eggs with cottage cheese and sour cream or buttermilk

Add noodles, sauteed vegetables and 1 cup bread crumbs. Mix well

Spread in prepared pan. Top with remaining bread crumbs and, if desired, grated cheese

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