4 large eggs, slightly beaten
2 cups (16 ounces) Ricotta cheese
2 cups sour cream
2 cups (8 ounces) Wisconsin Emmentaler Swiss Cheese, shredded and divided
1/4 cup onion, diced
1/4 cup chopped fresh chives or 2 tablespoons dried chives
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces wide egg noodles
In large bowl, combine eggs, Ricotta Cheese, sour cream, 1 1/2 cups 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.