duckie ®

NOODLES AND CHEESE BAKE
Source: Sonia Uvezian, _The Cuisine of Armenia_
Serves 6

8 oz. medium wide egg noodles
4 Tbsp. butter
2 eggs
1/2 lb. Muenster cheese, freshly grated
6 oz. feta cheese, freshly grated
salt to taste
1/4 cup finely chopped parsley

Cook the noodles according to the package directions. Drain well in a
colander. Return noodles to the pot in which they were cooked and
toss gently,
but thoroughly, with 2 tablespoons of the butter.

Beat the eggs slightly in a mixing bowl. Add the cheeses and salt, if
desired,
and blend well. Divide into 2 equal parts. Mix the parsley into one
part.

Place half the noodles in a buttered 9x9x2-inch baking pan. Spread
evenly with
the cheese and parsley mixture. Cover with the remaining noodles, and
sprinkle
the plain cheese mixture over the top. Dot with the remaining 2
tablespoons
butter. Bake in a preheated 375F oven 45 minutes or until browned.
Serve hot
or chilled, cut into squares, with Garlic Yogurt Sauce.