Michelle's Noodle Kugel

Every year on Yom Kippur, my family and I go to break fast. This is when the people who are fasting can start eating again after 24 hour. Whenever we go there is one dish that I always end up getting like 3 pieces of, this dish is called Noodle Kugel. Noodle Kugel is a simple dish which made egg noodles in a custard mixture, then topped off with a corn flake topping. Just thinking about this makes me hungry! This is my mom's recipe that she got from my grandma, personally this is the best noodle kugel I have ever had. I hope you enjoy one of my favorite dishes from Yom Kippur break fast, and even if you aren't Jewish this is a dish that you and your family will enjoy!

Ingredients: 
1 pound egg noodles
12 onces sour cream
1/2 pound cream cheese (1 thing of Philadelphia cream cheese)
1 stick melted butter
4 eggs
1 cup sugar
1/2 teaspoon vanilla extract

Topping:
1 cup crushed cornflakes
1/2 cup sugar
2 teaspoon cinnamon
1/2 stick melted butter

First set the oven to 350 degrees. Then in a big bowl or a mixer put the sour cream, cream cheese, butter, eggs, sugar, and vanilla. Then use a hand held mixer and or just turn on the food mixer and mix until it looks like custard.

Then cook the egg noodles for 5 minutes and then put into the custard mixture.

In a little bowl mix the cornflakes, butter, cinnamon, and sugar together with a spoon until it all sticks together a little bit. Butter the baking dish and add the pasta mixture and then top with the cornflake topping. Cook 1/2 hour if you will eat it the next day (then cook it for another half and hour right before you eat it the next day), or cook for 1 hour and eat right away.