The Food Network features an easy noodle kugel recipe. First, preheat the oven to 375 degrees Fahrenheit. Boil 1/2 pound wide "Kosher for Passover" egg noodles in salted water for approximately four minutes. Strain the noodles.
Put the noodles into a large bowl, and add 1/2 stick of melted butter, 1 pound of cottage cheese, 2 cups of sour cream, 1/2 cup of sugar and six eggs. Also add 1 teaspoon of cinnamon and 1/2 cup of raisins. Mix all ingredients thoroughly. Pour the mixture into a greased 9-by-13-inch dish. Bake for 30 to 45 minutes. The kugel is done when the custard is set and the top is golden brown.
Another easy recipe is sweet dairy noodle kugel. Boil 16 ounces of broad egg noodles, following the package instructions. Drain the noodles, rinsing with cold water. Combine the noodles with 4 tablespoons of melted butter, 1 pound of cottage cheese, 1 pound of sour cream or Israeli white cheese, 4 beaten eggs and 1/2 cup of sugar. Also mix in 2 tablespoons of vanilla extract. In another bowl, combine 1 1/2 cup of crushed cornflakes, 2 teaspoons of cinnamon and 1/4 to 1/2 cup of sugar. Pour the batter into a greased 9-by-13-inch dish. Sprinkle the cornflake mixture over the top. Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes. The dish is done when the top has browned.