Cook noodles al dente, drain and rinse under cold water. Set aside.
Beat or whisk eggs well.
Add cottage cheese, sour cream, sugar and lemon juice and beat well.**
Drain water from raisins and fold into mixture.
Carefully fold cooked noodles into mixture.
Put 1 Tablespoon butter in 9 x 13 baking dish and place in hot oven until melted.
Remove baking dish from oven and pour noodle mixture into baking dish.
Place baking dish back into oven.
Bake uncovered for one hour at 350 degrees.
Topping (Optional) [place onto noodle mixture before baking]
Crush corn flacks and mix with sugar and cinnamon.
Sprinkle over the top of noodle mixture and dot with butter and then bake.
Cooked noodles should be al dente.** Topping is optional. If you do not want to make the cornflake topping, make sure to add the cinnamon in with the wet mixture.It's nice to change up the raisins in the kugel with other types of fruit.
Wide noodles is the standard when making Jewish Noodle Kugel. However, I often change the type of pasta I use. There are so many shapes to use. While kugel is a Jewish cuisine, everyone loves a good kugel and I have a tendency to bring it to potlucks and holiday parties and I change the noodles and colors to fit the occasion.