Noodle Kugel Recipe

12 oz. pkg. wide egg noodles
2-3 Tbl. Butter or margarine (opt.)
3 eggs (yolks can be omitted)
2 cups (1 lb.) cottage cheese ( low fat ok)
¾ cup sour cream or yogurt
8 oz. cream cheese (low fat ok)-opt.
1 tsp. vanilla extract
1-2 tsp. cinnamon
¼- ½ cup sugar (to taste)
½ -1 tsp. salt (to taste)

Optional additions:
1-2 tbl. Lemon juice
½ cup raisins
1 tart apple, peeled and sliced
2 ripe peaches, peeled and sliced
Topping ( optional)
1 cup bread crumbs &/or wheat germ
1 ½ tsp. Cinnamon
¼ cup (packed) brown sugar

1. Preheat oven to 375°F. Lightly grease a 9x13 in. baking pan.
2. Cook the noodles until about half-done. Drain, and toss with butter or margarine (or rinse in cold water and drain again). Transfer to a large bowl.
3. Combine eggs, cottage cheese, sour cream or yogurt, cream cheese, cinnamon, sugar, and salt in a blender or food processor and whip until smooth. Stir this into the noodles, along with whatever optional additions you choose. Transfer to the baking pan.
4. Combine the topping ingredients and sprinkle them over the top. Bake un-covered for about 40 minutes. Serve hot, warm, or room temperature.

*You can make this recipe richer or lighter. Options for both persuasions are listed.
Yields: 8 servings (depending on how hungry you are.)