Preheat oven to 350°F (180°C).

Boil egg noodles in salted water until cooked.

Drain noodles in a colander and rinse with cold water.

Drain noodles again and toss with 1 tablespoon of olive oil.

Set noodles aside in a bowl.

Pass farmer cheese (or dry curd cottage cheese) through a fine sieve.

Stir in 1/3 cup sour cream and caraway seed into the cheese.

Season with salt and pepper to taste.

Add the cheese mixture to the noodles and stir to combine.

Dice the bacon and finely chop the onion.

Fry the diced bacon in a skillet with the onion until the bacon is crisp.

Add the bacon and onion to the noodle and cheese mixture and stir to combine.

Grease a deep ovenproof dish with butter.

Place the noodle mixture, bacon, and onion in the baking dish.

Whisk eggs with the remaining 2/3 cup sour cream.

Pour this mixture evenly over the contents of the baking dish.

Dust the surface lightly with paprika.

Bake for approximately 45 minutes or until the top is browned and the mixture tests done using the knife method.

Allow to cool for 5 minutes and serve immediately.