1 lb. medium egg noodles
6 T. margarine
6 eggs, separated
1 C. sugar
1 T. cinnamon
1 C. raisins
1 large can crushed pineapple, drained (or 3 crisp apples peeled and thinly sliced)
1 pt. sour cream
Boil noodles wih salt in water until they are just tender; Drain. Put noodles back in pot with 6 T. margarine and toss well.
Beat egg yolks slightly and add 1 C. sugar, 1 T. cinnamon, 1 C. raisins, pineapples and sour cream. Stir the egg mixture gently into the noodles.
Beat the egg whites until stiff and stir in gently. Taste and add up to 3 T. sugar to sweeten if needed. Pour the mixture into a greased 3 qt baking dish. Bake at 350 degrees for 45 minutes. Cover with aluminum foil and bake 15 minutes more.
This freezes well. When reheating keep covered.