1/2 cup raisins
1/2 cup diced dried apricots
1 cup apple juice
12 ounces wide flat egg noodles
1/4 pound unsalted butter -- or margarine, melted
1 tablespoon sugar -- optional
3 large eggs, lightly beaten
1 cup peeled diced apples
1 teaspoon cinnamon -mixed with
2 tablespoons sugar

In a small bowl, plump raisins and apricots in apple juice for 30 minutes; drain well.

Oven: 375 degrees

Brush a 7 x 11- inch or 9 x 13- inch baking pan with 1 tbsp. of the butter (or margarine).

In a large pot of salted boiling water, cook noodles till al dente, about 10 minutes; drain in a colander. In a large mixing bowl, combine drained noodles, the remaining butter, and sugar, if using, and mix well.

Mix in eggs. Fold in drained raisins, apricots and apples. Spoon into prepared baking dish. Sprinkle generously with cinnamon-sugar mixture.

Bake till golden brown and crisp on top, about 30 minutes.

SERVES: 10