4 large eggs, slightly beaten 2 c. (16-oz.) Ricotta cheese 2 c. sour cream 2 c. (8-oz.) Wisconsin Emmentaler Swiss Cheese, shredded and divided 1/4 c. onion, diced 1/4 c. chopped fresh chives or 2 Tbsp. dried chives 1 tsp. salt 1/2 tsp. ground black pepper 12-oz. wide egg noodles
In large bowl, combine eggs, Ricotta Cheese, sour cream, 1 1/2 cup Swiss Cheese, chives, salt and pepper; mix well. Set aside. Prepare noodles as directed on package. Drain well and stir into cheese mixture, mixing well. Pour into buttered 9x9x3-inch baking dish and spread evenly. Sprinkle with remaining 1/2 cup shredded cheese. Bake at 325° F for 55 to 60 minutes or until golden. Remove from heat and let stand 10 minutes before cutting to serve.