Noodle Kugel

• 8 oz. thin soup noodles
• 1 cup granulated sugar
• 2 sticks butter or margarine at room temperature
• 1 lb. low-fat or regular cottage cheese
• 2 cups low-fat or regular sour cream at room temperature
• 8 oz. low-fat or regular cream cheese at room temperature
• 1 cup whole milk
• 5 large eggs, beaten
• Ground cinnamon to taste

1. Preheat oven to 450F.
2. Grease 9x13-inch baking dish, and set aside.
3. Cook noodles for 5 minutes in lightly salted boiling water.
4. Drain well, and set aside to cool.
5. Combine sugar, butter, cottage cheese, sour cream, cream cheese and milk in large bowl, and mix well.
6. Stir in noodles and eggs, and sprinkle top with cinnamon.
7. Place in baking dish.
8. Bake for 5 minutes, reduce heat to 350F and continue baking for 45 to 50 minutes more, or until lightly browned on top.

thin soup noodles, sugar, butter, lowfat, lowfat, lowfat, milk, eggs, ground cinnamon

Taken from www.vegetariantimes.com/recipe/noodle-kugel/ (may not work)