8 ounces medium, spiral egg noodles
2 tablespoons unsalted butter
1 cup dried cherries
1 1/2 cups sour cream
1 cup cottage cheese
1 cup sugar
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons melted butter
1/2 cup slivered almonds
Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well.
Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish.
Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside.
Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish.
In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden.