Broccoli Mushroom Noodle Casserole

12oz package wide flat egg noodles
2 Tbs butter
3 medium cloves garlic, minced
1 large bunch of broccoli, chopped
1 lb sliced mushrooms
1/2 tsp salt
lots of freshly ground black pepper
3 eggs, beaten
3 cups cottage cheese
1 cup sour cream
1 1/2 cups bread crumbs

1) Preheat oven to 350F. Butter or oil a 9x13 inch pan.
2) Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside.
3) Melt the butter in a large skillet, and add garlic. Saute for about five minutes over medium heat, then add broccoli, mushrooms, salt, and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat.
4) In a large bowl, beat together eggs with cottage cheese and sour cream. Add noodles, sauteed vegetables, and 1 cup of the bread crumbs. Mix well.
5) Spread into the prepared pan, and top with remaining bread crumbs. Bake covered for 30 minutes; uncovered for 15 minutes more.

Review: This is very similar to stroganoff, but with the addition of broccoli. It adds a more varied flavor, and texture, to make a comfort food meal.