Lauries Crunchy Noodle Pudding

• Two 16-ounce packages broad egg noodles
• 2 tablespoons margarine
• 1/2 cup sugar
• Three 3-ounce packages cream cheese, softened
• 5 large eggs
• 3 cups whole milk
• 1 tablespoon pure vanilla extract
• 1/2 cup golden raisins
• 1/2 cup (1 stick) margarine, melted
• 1 cup corn flakes, crushed
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1 cup canned crushed pineapple, drained

1. Preheat the oven to 350F.
2. Grease a 9 x 13-inch baking dish.
3. Cook the noodles in a pot of lightly salted boiling water with a little oil until soft but not mushy.
4. Drain, return to the pot, and toss with the 2 tablespoons margarine.
5. Set aside.
6. In a large mixing bowl, cream together the sugar and cream cheese.
7. Add the eggs, milk, vanilla, raisins, and melted margarine and mix well.
8. Add the cooked noodles and toss with a wooden spoon.
9. Pour the noodles into the prepared baking dish.
10. To make the topping, combine all the ingredients in a medium-size bowl, mixing well.
11. Spread evenly over the noodles.
12. Bake until the top is golden brown and crunchy, 45 to 60 minutes.
13. Serve hot.

egg noodles, margarine, sugar, three, eggs, milk, vanilla, golden raisins, margarine, corn flakes, ground cinnamon, sugar, pineapple

Taken from www.cookstr.com/recipes/lauriersquos-crunchy-noodle-pudding (may not work)