Instructions: In a small bowl, plump raisins and apricots in apple juice for 30 minutes; drain well.

Oven: 375

Brush a 7 x 11- inch or 9 x 13- inch baking pan with 1 tbsp of the butter

(or margarine).

In a large pot of salted boiling water, cook noodles til al dente, about 10 minutes; drain in a colander.

In a large mixing bowl, combine drained noodles, the remaining butter, and sugar, if using, and mix well.

Mix in eggs. Fold in drained raisins, apricots and apples.

Spoon into prepared baking dish. Sprinkle generously with cinnamon-sugar mixture.

Bake til golden brown and crisp on top, about 30 minutes.

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