8 tablespoons butter, melted
1/2 pound thin egg noodles
31/2 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 cup milk
1 teaspoon ground cinnamon
Grated peel and juice from 1 lemon
Preheat oven to 350 degrees. Brush 2-quart ovenproof dish with a little of the melted butter
Bring a large quantity of water to boiling. Add 1 tablespoon salt and the noodles. Cook the noodles for 3 to 4 minutes, until tender. Drain.
In a large bowl, beat the eggs. Add the remaining ingredients, combining them well. Finally, add the cooked noodles and mix well. Turn the mixture into the prepared pan and bake for 35 to 45 minutes until the top is lightly brown and the kugel is firm.
Yield: 8 servings
Source: Shabbat Shalom
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