|Dairy sour cream||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs) (Sun-Maid Muscat)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Wide egg noodles||8 Ounce, cooked and drained|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
In large bowl, beat eggs lightly.
Add sour cream, milk, sugar, butter and salt.
Stir until blended and smooth.
Add raisins and apricots.
Add noodles and stir until well combined.
Place mixture in greased 8x8x2-inch dish.
Bake in preheated 350Â°F oven 1 hour or until browned.
Cool slightly, then cut into squares.
Serve warm or cold.