Kugel

Ingredients

• 2 twelve ounce bags of extra wide egg noodles
• 1 stick butter, room temp
• 8 oz. block cream cheese, room temp
• 1/2 cup sugar
• 2 cups sour cream
• 5 eggs
• 1 jar of apricot preserves

Directions

1. Preheat oven to 350
2. Spray a 9x11 dish with cooking spray and set to the side
3. In a large pot, bring water to a boil. Once boiling, add bags of noodles and cook for 8 minutes
4. Drain water from noodles and put into a large bowl. Add the butter (diced) and toss with noodles until noodles are well coated. Let cool
5. In a separate bowl using a handheld beater, beat sugar and cream cheese until smooth. Add sour cream and eggs and mix until blended. Add this mixture to noodles but make sure the noodles have cooled so the eggs don't cook. Stir well
6. Spoon half of noodle mixture into baking dish. Add dollops of apricots preserves then spoon remaining mixture over making sure it is distributed evenly
7. Bake in pre-heated oven, 40-45 minutes and then let cool for 5 minutes