Recipes are the legacy we leave behind

Dark Brown Sugar 1 cup

Ground Cinnamon 1 and 1/2 teaspoon

Egg Noodles, 12 oz pkg. Noodle size of choice

Eggs 4 Large

All-Purpose Flour 1 3/4 cup

Cream Cheese 1, 8 oz container room temp

Half & Half 2 cups

Sour Cream 1, 8 oz container

Vanilla Extract 2 teaspoons

Granulated Sugar 1/2 cup

Salt 1 and 1/4 teaspoon

Unsalted butter 1 stick

Boil noodles according to package 

To Make the crumbly topping

Combine 1 cup brown sugar, 1/4 teaspoon of salt, 1 and 1/2 cups of flour and one teaspoon of cinnamon into a bowl. Mix until everything is swirled together thoroughly. Cut your stick of butter into square pads and mix each one into your power mixture by hand. Once you have a crumbled texture put the mixture in the fridge until later. 

Pre-heat oven to 325 degrees Fahrenheit

Remove topping from refrigerator 

Combine 4 whisked eggs, 8 oz container of sour cream, 8 oz package of room temp cream cheese. After these are mixed together well, add 2 cups of half and half, 1/2 cup of sugar, 1 teaspoon of salt, 2 teaspoons of vanilla extract and 1/2 teaspoon of cinnamon. Whisk all of this together until smooth.

Arrange noodles in your favorite casserole dish. Pour your liquid combination on top of the noodles. Cover with foil and bake for 35 minutes. Remove foil. Sprinkle topping all over the baked Kugel. Bake uncovered for about 35 more minutes. When your topping is crispy, it is ready! Cool and serve.