Noodle Kugel

• 1 pound dried wide egg noodles
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 1 cup whole milk
• 5 large eggs, lightly beaten
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 (1-pound) container sour cream
• 1 (1-pound) container small curd cottage cheese (4% fat)
• 1 (20-ounce) can crushed pineapple, drained
• 2 cups cornflakes, coarsely crushed
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, cut into bits

1. Put oven rack in middle position and preheat to 350F.
2. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
3. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente.
4. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
5. Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream.
6. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
7. Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles.
8. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour.
9. Let stand 5 minutes before serving.

egg noodles, unsalted butter, milk, eggs, sugar, vanilla, salt, sour cream, cottage cheese, pineapple, cornflakes, sugar, cinnamon, unsalted butter

Taken from www.epicurious.com/recipes/food/views/noodle-kugel-108757 (may not work)