2 tbps. butter
16 oz. whole wheat egg noodles
1 small yellow onion, chopped
1 lb. cremini mushrooms, sliced
Fresh ground black pepper and Kosher salt
1 bunch of kale, stemmed and sliced thinly
1 tbsp. chopped fresh thyme (or 1/4 tsp. dried)
4 eggs, beaten
1 1/4 c. low-fat cottage cheese
3/4 c. sour cream (or Greek yogurt)
Preheat oven to 350*
Bring a large pot of water to a boil, salt and cook pasta according to directions, leaving a bit al dente.
Drain and rinse, transfer to a large bowl.
Heat butter in a large skillet over medium heat, add onions and cook, stirring occasionally, until golden brown.
Add mushrooms, cook until tender, about 10 minutes.
Stir in kale and cook until wilted, 2-3 minutes, add thyme and stir.
Add vegetable mixture to noodles, toss.
In another bowl, whisk together eggs, cottage cheese, sour cream and a pinch of salt.
Fold into noodles, then spoon mixture into a greased baking dish.
Press mixture down, cover gently with foil and bake for 30 minutes.
Remove foil and bake 10 minutes more, until golden brown, serve.