6 c  Fine noodles;*
1    Cube margarine
3    Extra large eggs; beaten
1/2 c  Sour cream
Salt and pepper; to taste

*cooked and drained 1 very large onion, finely diced This fine dish was
made by my Aunt Sadie Jean Greenfield Gibrich in the “ol days” before we
knew what cholesterol was. We used to saute the onion in 1 cup pure
rendered chicken fat. Did this taste good!! Look for the fine noodles in
the Jewish section of your supermarket. Preheat oven to 375 degrees. Pam
Spray 9 x 13 inch pan. (Pam is Barbaras Saute onion in fat until onion is
clear> but not brown. Add to cooked nood along with sour cream, eggs, salt
and pepper. Transfer to sprayed casserol dish and bake 375 for about 40
minutes until set and lightly browned on top Good served with brisket of
beef and sweet & sour red cabbage.