Cook noodles according to packet and drain.
Preheat oven to 350F/165C
Over a low heat, melt your butter, then add a tablespoon or so to the bottom and sides of your baking dish, to insure noodles don't stick.
In a large bowl, combine eggs, cottage cheese, sour cream, melted butter and 1/2 cup of pineapple juice or the equivelant of sugar and stir to combine. This will be the custard for your dish. Add in pineapple chunks and flour and stir again. Then, stir in your drained noodles to create an evenly dispursed batter.
Tip the mixture into your greased pan and bake for 45 minutes to 1 hour or until set and top noodles golden and crispy.
Rest for 15 - 20 minutes or so before cutting into squares and serving. This dish can be served warm, room temperature or cold but I prefer it warm.