Scale

2 9oz. boxes Jovial Tagliatelle egg noodles (you will use a box and about a half of noodles)

12 large eggs

1 large container cottage cheese (full fat IS yummier) large curd best, small works fine too!

1/2 of small container regular sour cream

1 cup dried and reconstituted* OR 1-2 fresh apricots or peaches peeled and diced (love fresh)

1 cup organic raisins

1 stick melted butter, (add over hot noodles to melt)

1/2 C organic coconut or cane sugar

1/2 tsp.-1 tsp vanilla extract

2 Tbsp. brown sugar

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To reconstitute dried apricots, soak in hot water until softened. About 30 minutes. Drain before adding them into recipe.
Cook egg noodles and drain.
Place drained noodles in a 9 x 13 glass baking dish and add a stick of butter.
Mix well as butter melts.
In a large mixing bowl blend together remaining ingredients EXCEPT COOKED noodles. After all ingredients are well blended, mix in with the noodles.
Last, top noodle kugel with topping mixture.

1/2 stick butter softened

1/4 C packed brown or coconut sugar

1 tsp. cinnamon

In a strong plastic bag, use a rolling pin to crush cereal.
Using a pastry blender or your hands, blend all topping ingredients together until crumbly and sprinkle over noodle mixture
Bake noodle kugel for 45-60 minutes in a preheated 350 degree oven. Kugel is done when browned on top and knife inserted into the middle comes out clean.

Recipe may be halved to serve 6
Recipe may be made 1 day ahead and reheated in a 350 degree oven for 15-20 minutes. Remove from refrigerator and leave at room temperature for 30 minutes prior to re-heating.