A delightful twist on the classic noodle kugel, combining creamy textures with a hint of cinnamon spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the egg noodles in a large pot of boiling water until al dente, then drain and return to the pot.
Stir the noodles occasionally to prevent sticking.
Add the butter to the hot noodles and toss until melted and evenly coated.
The heat from the noodles will melt the butter quickly.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Ensure the cream cheese is softened for easier mixing.
Whisk in the sour cream, eggs, and cinnamon until well combined.
Mix until the mixture is uniform in texture.
Gently fold the cream cheese mixture into the buttered noodles.
Be gentle to avoid breaking the noodles.
Pour the noodle mixture into a greased 9x13 inch baking dish.
Spread the mixture evenly for uniform baking.
Sprinkle the cornflake crumbs evenly over the top.
Ensure the crumbs cover the entire surface for a crunchy topping.
Combine the sugar and cinnamon for the topping and sprinkle over the crumbs.
This adds a sweet and spiced flavor to the crust.
Bake in the preheated oven until set and golden brown on top, about 45 minutes.
Check for doneness by gently shaking the dish; it should not jiggle excessively.
Allow to cool slightly before slicing into squares and serving.
Cooling helps the kugel set for cleaner slices.
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