Grease a 9" x 13" baking dish with canola spray, set aside.
Boil lightly salted water in a large saucepan, add noodles and cook al dente, about 8 to 10 minutes. Drain noodles and rinse under cold water.
While noodles are cooking, beat together the following ingredients in a large bowl: cream cheese (room temp), butter (room temp), sour cream, vanilla extract, eggs and salt. Fold in noodles and blend well.
Spread half of noodle mixture in bottom of greased pan; top with one jar of apricot preserves in a thin layer. Repeat with remaining noodles and preserves. Then, sprinkle brown sugar on top, followed by pecans.
Bake at 350F for 40-50 minutes until top is golden and slightly crisp. Serve warm.