• In the largest pot you own that will fit in a cabinet, boil a bunch of water with a glug of vegetable oil and a large pinch of salt, and toss in the contents of a large package of medium or broad egg noodles.
• Chop fine a large handful of fresh cilantro leaves, discarding stems -- mmm, doesn't that smell good?
• Grate or chop some cheese, enough to loosely fill a cereal bowl. I used an otherwise unidentified "farmer's cheese," which was quite tasty.
• Slice a yellow or red bell pepper (I prefer them to green, but even green would be fine) into thin segments.
• A carrot can't hurt -- slice it thin on the diagonal to make some quickly-cooked ovals, and toss it in for a few minutes at the end of the noodle's cooking time
• whip together 2 or 3 eggs, cook them into a nice yellow disk in a heated pan, then remove and slice into strips.
• When the noodles are cooked to your taste, and better a smidgeon beforehand, drain them thoroughly and return to pot.
• Toss in 2 tablespoons of plain yogurt -- it's good to strain this first to reduce the water content -- and all the other ingredients. Stir quickly, so the cheese melts throughout, the chopped cilantro cooks, and the pepper is well-spread.
• Grind on some white pepper. If you like things spicy, pop in some Garlic-Chili sauce, or Old Bay, or a spicy curry sauce ...
• Sprinkle in some dill weed.
• Enjoy your yogurt-cheese-dill-cilantro-egg-pepper noodles.