Broccoli Mushroom Noodle Casserole

6 servings, 1.5 hours to prepare
Preheat oven to 350 degrees

1/3 cup Adzuki bean sprouts

1/3 cup Mung bean sprouts

2 stalks fresh broccoli

1 lb fresh mushrooms

1 large onion

3 eggs

3 cups ricotta or cottage cheese

1 cup sour cream

3 cups raw wide, flat egg noodles

1/4 cup fine bread crumbs

1 cup grated sharp cheddar cheese

1/4 cup dry white wine

a pinch of salt and pepper

1 tablespoon butter

Chop and sauté the broccoli (stems and flowers), onion and mushrooms in butter, adding the sprouts when the broccoli becomes tender.  Salt and pepper lightly.  Remove from heat and toss with wine.

Beat eggs in a bowl.  Whisk in the ricotta and/or cottage cheese with the sour cream.

Boil the noodles in salted water until slightly underdone.  Drain and butter.

Add the vegetables and the noodles to the cheese mixture.  Stir in the bread crumbs and spread into a buttered 9x13" baking pan.  Top with more bread crumbs and 1 cup grated cheddar cheese.

Bake covered for 30 minutes and then uncovered for an additional 15 minutes.