8 oz Wide Egg Noodles
2 Tbls Butter, Melted
12 oz Sour Cream
1/3 Cup Flour
1 1/2 Cups Cottage Cheese, Cream Style, Small Curd
4 Green Onions, w/Tops, Minced Fine
2 tsp Worcestershire Sauce
1 Dash Tabasco Sauce
2 tsp Garlic Salt

Cook the noodles according to package directions until just barely tender. Rinse in cold water. Drain.

Toss with the butter.

Mix the sour cream and flour in a large bowl. Stir in the cottage cheese, green onions, Worcestershire sauce, Tabasco sauce and garlic salt.

Add the noodles.

Stir thoroughly to coat.