Moo's Best Noodle Kugel

The first time any of us tasted this Jewish favorite was in a Scarsdale deli. We became instant fans. It's one of those ethnic pasta specialties of which every cuisine can boast. If you've never had kugel, try this recipe. Like so many things Moo cooked, she would prepare a dish with a recipe and then start innovating. Moo's kugel is a palate pleaser.

In a large bowl, combine thoroughly 2 cups milk; 1 cup each of cottage cheese, sugar and sour cream; 4 large eggs, lightly beaten; ½ c. of golden raisins; 4 oz. cream cheese, softened; ½ stick (1/4 c.) butter, melted; 2 T vanilla; and 1 t. salt. In a pot of boiling, salted water, cook ½ lb. fine egg noodles for 5 minutes. Drain them well and combine them with the milk mixture. Pour the mixture into a baking dish (13x9x2”) and drizzle ½ stick (1/4 c.) butter (melted) over the top. Bake the pudding in a preheated 400 oven for 1 hour. Do not cover when baking. Serve slightly warm.