|Medium egg noodles||4 Ounce|
|Toasted bread crumbs||1 Cup (16 tbs)|
|Cottage cheese||3⁄4 Cup (12 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Minced green onion||3 Tablespoon|
|Minced green pepper||2 Tablespoon|
|Minced pimiento||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Garlic salt||1 Dash|
Cook noodles according to directions; drain.
In glass baking dish cook butter on high (9) for 1 minute to melt.
Stir in bread crumbs.
Press crumbs firmly onto bottom and sides of dish.
Place small drinking glass in center of round glass baking dish to create ring shape.
Beat eggs in large bowl, blend in remaining ingredients.
Fold noodles into sauce and pour into mold.
Cook on medium (5) for 12 to 15 minutes, rotating dish twice.
Allow to stand 5 minutes before unmolding.
Loosen edge with knife and invert onto serving platter.
If desired garnish with parsley and with parsley and fill center with peas or creamed meat.