Lokshen Kugel

Ingredients:

• 1 pound wide egg noodles
• 8 eggs
• 2 cups sugar (Mom uses 1 1/2 cups)
• 2 pounds full-fat cottage cheese, creamed or large curd
• 2 sticks (1 cup or 8 ounces) melted butter margarine (Mom uses 1 1/2sticks butter)
• 2 teaspoons vanilla
• Dash of salt

Optional: 2 cups canned cherry pie filling (Comstock is specified)
Method:

1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the cottage cheese, margarine or butter and vanilla. Stir in the drained noodles.
3. Pour into a 9×13-inch pan. Bake for 1 1/2 hours, or until kugel is set. If using the cherry pie filling as a topping, pour it over at the one-hour mark, then bake it for an additional 30 minutes.

http://smittenkitchen.com/2008/10/my-familys-noodle-kugel/