I'm not going to rate because the recipe itself might be very good. But I just want to note that this recipe isn't of Hungarian origin. A big hint is the mixing in of whole poppy seeds. We use ground poppy seeds, and we use them mostly as a sweet filling in pastries. Also the Worchestershire sauce and Parmesan cheese would be odd ingredients for a Hungarian to be using. Looks like someone thought this would be "Hungarian" because of the poppy seeds and cottage cheese, which are definitely traditional. <br/><br/><br/>We do have several interesting noodle dishes. Three of them use cottage cheese and noodles. A savory one uses eggs to set cottage cheese and egg noodles into a kind of quiche/casserole (metelt). Another savory (turoscsusza) is flavored with bacon. A sweet one that is a simple dessert made of wide egg noodles, cottage cheese, sour cream, sugar and cinnamon which dates back to the 1600s. People who haven't tried the original recipes are always adding more ingredients to Hungarian recipes because they think "oh, that can't be good, it's too simple and probably bland." But Hungarian food is about technique, not ingredients, just like French food.
This is a great side dish. Very nice! It was easy to make and the onion cooked up nicely, which I wasn't too sure about so that's good! I made half a batch and had the noodles with BBQ'd rostisserie chicken and mixed veggies. Made for Went to the Market. Thanks diner 524! :)