|Uncooked wide egg noodles||7 1⁄2 Cup (120 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Butter||6 Tablespoon, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Apricot nectar||1 Cup (16 tbs)|
|Cornflake crumbs||1 Cup (16 tbs)|
|Butter||6 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
Cook the noodles according to the package directions.
Meanwhile, in a large mixing bowl, beat the cream cheese, butter and sugar.
Beat in eggs.
Gradually stir in milk and apricot nectar.
Drain the noodles; return to the pan.
Add the cream cheese mixture and toss to coat.
Transfer to a greased 13-inch x9-inch x2-inch baking dish.
Combine the topping ingredients; sprinkle over the noodles.
Bake, uncovered, at 350 degree for 25-30 minutes or until a thermometer reads 160°.