
A simple and delicious savory noodle pudding (kugel) with just a few ingredients and lots of oomph.
Preheat oven to 350° F/180° C. Generously oil a 9"/23 cm square pan with sides about 2"/5 cm with 1 tablespoon of the oil. See note.
Boil water in the large pot and cook the noodles to al dente. This generally takes only about 5 minutes. When done, rinse the noodles with cold water in the colander and set them aside.
While the water is boiling for the noodles (or while the noodles cook), heat the remaining 2 tablespoons of olive oil. Add the sliced onion and cook slowly on medium low heat for about 10-12 minutes until beginning to turn golden brown. Stir occasionally with a silicone or wooden spatula. Then add the garlic and continue cooking for 45 seconds - 1 minute. Set aside.
Mix the dairy ingredients, Worcestershire and hot sauces, half the cheese, and the onion. Stir. Add the noodles and stir until well combined.
Pour the thick mixture into the oiled pan and sprinkle the remaining cheese on top. Bake 35-45 minutes, until the top begins to brown.
You can use a different 10-cup pan. If you use a larger one, the kugel will be too thin, A smaller pan would yield a thicker kugel that takes longer to bake and isn't as crunchy because there is less surface area. See this handy guide for ideas on similar size pans.