Everyone has their favorite way to cook this traditional Jewish dish. I like the addition of pineapple cottage cheese and slivered almonds in this one as well as the use of Greek yogurt in place of sour cream.
Add noodles to rapidly boiling, salted water and cook for aout 4 minutes. Drain thoroughly, shaking to get rid of any excess water.
In a large bowl, whisk eggs until smooth.
Add cottage cheese, yogurt, sugar, cinnamon and melted butter. Whisk together until well combined.
Fold in cooked egg noodles. Add raisins and nuts and gently fold until distributed evenly throughout.
Pour into a greased 13 x 9 inch baking dish. Sprinkle top with 1/2 - 1 tsp cinnamon and then about 1 Tbls. sugar.
Place in oven to bake. After about 45 minutes, cover the dish lightly with aluminum foil to keep top from overbrowning. Place back in oven for 5 to 15 minutes or until custard is set. Serve warm or cold.