Pie Crust
Boil the noodles in salted water until 'al dante' - firm but not hard. Drain well.

Melt 50g of butter in a large saucepan. Add salt and noodles, followed by the beaten eggs and grated cheese. Stir to combine.

Filling
In a saucepan melt the butter, add the chopped onion and stir in the flour. Fry until the onion softens.

Stir in the sour cream and heat through. If the mix turns out very thick, stir in some milk to create a creamy consistency.

Remove the filling from the stove and set aside to cool.

When cool, stir in the beaten egg yolks, lemon juice and grated cheese.

Preheat the oven to 180 degrees C.

Grease two large muffin trays with butter and coat with fine bread or rice crumbs.

Arrange the noodles in each tray cavity in a massed coil. Top with a single layer of noodles which will form the lid to the pies.

Bake the noodles for between 15 and 25 minutes depending on how crisp you like them when cooked.

Remove the noodles from the oven and leave to cool to the point you are able to handle them. Take each noodle 'pie' out and cut the top layer off to form the lid. A pair of sharp kitchen scissors is ideal for this.

Scoop some of the noodles out of the base to form a hole for the filling.

Place 1 -2 heaped teaspoons of the filling into the hole, top with the lid and place the pies back in the muffin tray. Beat the left over egg white and pour over each pie. Top with a little extra grated cheese.

Return to pies to the oven for 5 or so minutes to warm through.