8 ounces of egg noodles 6 tablespoons of butter 3 eggs 1/2 cup of pine nuts 1 large onion, finely chopped 1 pound of ground lamb 1 teaspoon of garlic powder 1 teaspoon of oregano 2 tablespoons of finely chopped parsley 1/2 teaspoon of thyme Salt and pepper to taste
Cook the noodles in boiling, salted water following package directions, drain. Toss with 2 tablespoons of butter and 2 beaten eggs. Preheat oven to 350ºF. Melt 2 tablespoons of butter in frying pan. Add pine nuts and sauté until golden, remove from pan. Add onion, sauté until translucent. Add ground meat and cook until browned. Simmer for 5 minutes, pour off excess fat. Add the pine nuts, garlic powder, oregano, parsley, thyme, salt, and pepper to meat. Stir in remaining egg. Cover bottom of greased casserole dish with layer of noodles. Cover with meat mixture, then top with remaining butter. Bake for 45 minutes, remove from oven and serve. Serves 4
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