1/2 lb wide egg noodles (gluten-free peeps, according to the lovely Shauna of Gluten-Free Girl, all you need to do is use a GF noodle here and you should all set. Leave a comment for brand recommendations!)
1/2 stick of butter, melted
1/2 lb cottage cheese
2/3 cups sour cream
3 oz cream cheese
1/2 cup honey
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup dried cherries
1/4 cup golden raisins
Preheat oven to 375 degrees F. Put 2 quarts of water to boil in a heavy bottomed pot.
Combine the butter, cottage cheese, sour cream, cream cheese, honey, eggs, cinnamon, vanilla extract, dried cherries, and raisins in a bowl. Stir together until it becomes a uniform mass. You might need to use a whisk to break apart the cream cheese, but it should all come together after a few minutes.
Boil the noodles in salted water for about 5 minutes. Drain when done.
Combine the noodles with the above ingredients and mix together so uniformly distributed. Pour into a buttered 8×8 baking dish.
Bake until the egg custard is set and the top turns golden brown. This can take anywhere from 30-45 minutes, depending on your oven.