Noodle Pudding (Kugel) a La Mrs. Castleman

From The Fine Arts Cookbook II. The note there says it is Mrs. Benjamin Castleman's Mother-in-law's recipe (thus the name). This has cottage cheese, sour cream, eggs, melted butter, and milk for liquids. I sprinkled the top with cinnamon before baking. My kugel was done a little before an hour. Watch toward the end. This doesn't have a lot of liquids or wet ingredients compared to other kugels. It's more noodle with less filler.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1 (12 ounce) package  egg noodles
• 4  eggs
• 6  tablespoons sugar
• 1  tablespoon salt
• 1⁄2 cup butter, melted, one stick
• 8  ounces cottage cheese
• 6  tablespoons sour cream
• 1⁄2 cup milk

Directions

1. Cook noodles according to package; drain and set aside.
2. In a large bowl, beat together the eggs, sugar and salt.
3. Add the remaining ingredients and then mix with the noodles.
4. Bake in a greased 2 quart Pyrex baking dish for 1 hour at 400 degrees F. or until crusty around the dish but not too dry.