Creamy Brussels Sprouts and Noodles

1 pound fresh Brussels sprouts -- quartered

2 medium onions -- finely chopped

4 tablespoons butter or margarine -- divided

1 cup sour cream

1 cup small-curd cottage cheese

1 clove garlic -- minced

1 teaspoon paprika

1/2 teaspoon salt

1/4 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 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 seeds. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-quart baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees, for 20 to 25 minutes or until golden brown.