Broccoli Mushroom Noodle Casserole

• 1 lb package wide flat egg noodles
• 2 tbsp butter
• 2 cups chopped yellow onion
• 3 cloves garlic, minced
• 1 large bunch fresh broccoli, chopped
• 1 lb mushrooms, sliced or chopped
• 1/2 tsp salt
• fresh black pepper (to taste)
• 1/4 cup dry white wine
• 3 eggs beaten (optional)
• 1-1/2 lbs cottage cheese
• 1 cup sour cream
• 1-1/2 cups breadcrumbs (can substitue wheat germ)
• 1 cup (4 oz) grated sharp cheddar cheese

1. Preheat oven to 350 F. Grease a 9X13 inch baking pan
2. Coo kthe noodles until about half done. Drain and rinse under cold water, then drain again and set aside
3. In a large skillet, sautee the onions and garlic in the butter for about 5 minutes over medium heat
4. Add the broccoli, mushrooms, salt, and pepper. Cook until the broccoli is bright green and just tender. Remove from heat and add the wine.
5. In a (very) large bowl, beat the eggs with the cottage cheese and sour cream. Add the noodles, sauteed vegetables, and 1 cup of bread crumbs. Mix well.
6. Spread into the prepared pan and top with remaining bread crumbs and cheddar cheese. Bake covered for 30 minutes, then uncover and cook for 15 more minutes

According to the official recipe, the wine and cheese is optional, but when are wine and cheese EVER not an option?