|Lemon juice||1 Tablespoon|
|Grated tart apple||1 Cup (16 tbs), drained|
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Medium noodles/1/2 plain pasta dough, cut in noodles, uncooked||4 Cup (64 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dairy sour cream||2 Tablespoon (For Garnish)|
|Cherry preserve/Strawberry preserve||2 Tablespoon (For Garnish)|
Mix lemon juice with shredded apples, set aside.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Preheat oven to 350Â°F (175Â°C).
Place butter in an 11" x 7" baking dish and melt in the oven.
In a large bowl beat eggs.
Stir in 2 cups sour cream, shredded apples, raisins, sugar and cinnamon.
Add cooked noodles.
Spread melted butter over bottom of dish.
Pour excess butter into egg mixture; stir.
Spoon into prepared baking dish.
Bake in preheated oven until golden, 45 minutes.
Serve warm topped with sour cream or preserves.
Pudding may be made ahead and served cold, or warmed in a 350Â°F (175Â°C) oven 20 minutes.
Makes 8 servings.