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1 pound fresh Brussels Sprouts, quartered
2 medium Onions, finely chopped
4 Tablespoons Butter or Margarine, divided
1 cup Sour Cream
1 cup small-curd Cottage Cheese
1 Clove Garlic, minced
1 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Caraway Seeds
3 cups medium Egg Noodles, cooked and drained
1 cup soft Bread Crumbs
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Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt, and caraway seeds. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-quart baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees, for 20 to 25 minutes or until golden brown.
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