Heat oven to 350F.

Grease a 9” x 13” casserole dish.

Melt 6 tablespoons of the butter. Set aside.

Boil the egg noodles in salted water until soft.

The last minute of boiling, throw in the dried fruit to plump them up.

Drain into a large bowl and set aside.

Pulse the eggs, cottage cheese, sour cream, sugar, milk, and lemon zest in a blender or food processor.

Pulse in the melted butter.

Combine the creamy mixture with the noodles.

Season with salt and pepper.

Transfer into the prepared pan.

Cut the remaining butter into pieces and scatter over the top.

Let cool for 15 minutes before serving.