|1% cottage cheese||1 Cup (16 tbs) (Low-Fat)|
|Egg substitute||8 Ounce (4 Cartons)|
|Low fat sour cream||8 Ounce (1 Carton)|
|Raisins||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Reduced calorie stick margarine||2 Tablespoon, melted|
|Ground cinnamon||1 Teaspoon|
|Canned sliced peaches in juice||16 Ounce, drained and coarsely chopped|
|Cooked egg noodles||8 Cup (128 tbs) (About 12 Ounces Uncooked)|
|Vegetable cooking spray||1 Tablespoon|
|Coarsely crushed cornflakes||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°.
Combine first 9 ingredients in a large bowl; stir well.
Add noodles; toss gently to coat.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Sprinkle crushed cornflakes over noodle mixture; cover and bake for 30 minutes.
Uncover and bake an additional 10 minutes.