Slightly sweet and indulgently rich, this noodle kugel is really meant as a side dish for brisket, or another hearty dinner entree. However, leftovers are good as breakfast the next morning, and your non-traditional guests wouldn't blink an eye if you served this traditional Jewish food as dessert, either. Serves 4-6, but easily doubled or tripled.
6 oz. package uncooked short egg noodles
1 1/2 sticks butter
1/2 c. plus 3 tbsp. sugar
3 oz. cream cheese
3 egg yolks
1 c. sour cream
1 tsp. vanilla
3 egg whites
1/2 tsp. cinnamon
1 1/2 c. corn flakes
1. Preheat oven to 325 degrees.
2. Cook noodles according to package directions.
3. Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy.
4. Beat in the cream cheese, egg yolks, sour cream and vanilla.
5. Fold in the cooked and drained noodles.
6. Beat the egg whites until stiff peaks form, then fold into the noodle mixture.
7. Turn out into a greased baking dish and bake for 15 minutes.
8. Make the topping by gently combining the cinnamon and corn flakes, and the remaining butter (1/2 stick, melted) and sugar (3 tbsp.).
9. Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).
Add 3/4 c. raisins, soaked for ten minutes in boiling water and then drained, to the noodles for a variation.