Creamy Sprouts Noodles

1 pound fresh brussels sprouts, quartered
2 medium onions, finely chopped
4 tablespoons butter, divided
1 cup (8 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
1 garlic clove, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon caraway seeds
3 cups medium egg noodles, cooked and drained
1 cup soft bread crumbs

Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a large 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.

Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Makes 6-8 servings.