8 oz. medium or fine egg noodles
1 stick butter, room temperature
1 cup sugar
5 eggs, beaten
1 cup sour cream
1 tsp. Vanilla extract
1 cup milk
1 cup chocolate syrup
1 8oz. block cream cheese, room temperature
¼ cup sliced almonds (opt.)
Opt. garnishes: Chocolate leaves, sliced strawberries, whipped cream
Cook noodles. Drain well.
Cream butter and sugar.
Blend in beaten eggs, sour cream and vanilla.
Stir in milk and chocolate syrup.
Fold in noodles and cream cheese, cut into small chunks.
Pour into lightly greased 13½ x 8” ovenproof dish.
Sprinkle sliced almonds on top, if desired.
Bake at 450° for 5 minutes. Lower temperature to 350° and bake for 50 minutes
to 1 hour, making sure a knife inserted in center comes out clean.
May be partially baked for 40 minutes and frozen. Defrost to room temperature
and finish baking 20 to 25 minutes.
May be served hot or cold