|Penn dutch noodles broad||1 Pound, cooked|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Sour cream||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs) (Scants)|
Leave ingredients at room temperature.
Beat cream cheese, sour cream, sugar, butter and eggs until well mixed and add to cooked noodles.
Mix and put in greased 14" x 9" and 12" x 6" Pyrex dishes.
Thaw for 6 hours.
Mix: 4 cups crushed corn flakes, not crumbs 1/2 lb.
melted butter Lots of cinnamon (about 4 t.) Place on top.
Let Kugel stand in refrigerator overnight or freeze.
Bake at 350 F for one hour.