Yield: 4-6 servings

• 1 pound wide egg noodles
• 4 large eggs, separated
• 6 tablespoons unsalted butter
• 1/2 cup sugar
• 1 cup Dean's sour cream
• 1 teaspoon vanilla
• 1/3 cup diced raisins
• 1/3 cup diced apricots
• Cinnamon
• Freshly grated nutmeg
• 1 cup chopped walnuts
• 2/3 cup apricot preserves

Preheat the oven to 375 degrees.
In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.

In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the Dean's sour cream and the vanilla.

In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles. In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.


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