This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur.
16 ounces (400 gm) broad egg noodles 4 Tbsp. (50 gm) butter, melted1 pound (500 gm) cottage cheese 1 pound (500 gm) sour cream or Israeli white cheese4 eggs, beaten1/2 cup sugar2 Tbsp. vanilla extract1 1/2 cup crushed cornflakes2 tsp. cinnamon1/4-1/2 cup sugar
1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla. 3. Pour into a greased 9x13 inch pan. 4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture. 5. Bake at 350