There are about 1,000 different recipes for noodle kugel. Some are savory with chicken fat and pepper others are sweet with lots of dairy, dried or fresh fruits, nuts, etc. I was in the mood for one with lots of dairy and raisins so I made one with cottage cheese, labne, butter, cream and raisins. It was pretty decedent and is generally reserved for holidays rather than everyday fare. It is best served room temperature so let it cool off after making it. It can be served along with dinner, as dessert, or breakfast.
Boil 1 lb of egg noodle until cooked (not al dente) in unsalted water as it should be kind of soft. Then drain and set aside.
Separate 3 eggs and then whip the eggs yolks separate from the whites
and then the yolks
To the yolks I added one cup of labne. Labne is a middle-eastern yogurt cheese. Sort of like a mix between greek yogurt and sour cream but a little thicker and saltier. You can use sour cream which is more traditional or greek yogurt if you want or a combination.
add 1 lb of cottage cheese.
Then I added a 1/2 cup of heavy cream because that is what I had in the house but generally you would add milk.
and then a 1/2 cup of regular sugar
Stir together and then add the noodles.
Fold in the egg whites. I did not add any salt because the labne and butter are salted but if you used unsalted yogurt and butter you may want to add a tsp.
In an oven safe dish add 1/4 lb or 1/2 cup melted butter
Then add 3/4 of a cup of packed brown sugar a few handfuls of raisins and stir
Pour the noodles on top and bake 350 for about an hour
Let it cool for about 10 mins, go around the sides of the pan with a butter knife and invert onto a serving dish. This one came out kind of like flan with a thing sugar syrup on the serving dish from the caramelized butter and brown sugar.