This traditional sweet noodle kugel has a crunchy topping made of cornflakes. Eat it hot, room temperature or cold.
Grease a 9-inch by 13-inch pan generously with butter, oil, or baking spray. Pre-heat the oven to 350 degrees F.
Bring a pot of water to a rolling boil and cook the noodles until done, but not soft. (Pasta lovers call this stage al dente. (Don’t go by the cooking directions on the package. My package called for boiling 8-10 minutes, but the noodles were done in 6. Taste them after 5 minutes.) Drain the noodles immediately, return them to the pot, and add the pieces of butter. Mix the butter and noodles until the butter is almost completely melted, then pour the noodles into the prepared pan, scraping out any excess butter from the pot.
Bake the kugel for approximately 1 hour at 350 degrees F until it bubbles ( a glass pan makes this easier) and the topping browns. Let the kugel cool on a rack or counter for 10 minutes before cutting it.
Gail uses white sugar instead of dark brown in the topping. I prefer the dark brown because it adds a depth of flavor.