Noodle Pudding

• 7-1/2 cups uncooked wide egg noodles
• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 3 large eggs
• 1 cup 2% milk
• 1 cup apricot nectar
• 1 cup cornflake crumbs
• 1/2 cup sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350u0b0. Cook noodles according to package directions. Meanwhile, in a large bowl, beat the cream cheese, butter and sugar until smooth. Beat in eggs. Gradually stir in milk and apricot nectar.
2. Drain noodles; place in a large bowl. Add cream cheese mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
3. Combine the topping ingredients; sprinkle over noodles. Bake, uncovered, for 25-30 minutes or until a thermometer reads 160u0b0.

egg noodles, cream cheese, butter, sugar, eggs, milk, apricot nectar, cornflake crumbs, sugar, butter, ground cinnamon

Taken from www.tasteofhome.com/recipes/noodle-pudding/ (may not work)