INGREDIENTS
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1 pound fresh Brussels sprouts, quartered
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2 medium onions, finely chopped
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4 tablespoons butter or margarine, divided
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1 cup sour cream
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1 cup small-curd cottage cheese
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1 clove garlic, minced
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon caraway seeds
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3 cups medium egg noodles, cooked and drained
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1 cup soft bread crumbs