*  Exported from  MasterCook  *
 
                        Noodle Cheese Kugel Souffle
 
 Recipe By     : Temple Beth Am Cookbook/  Abington  PA  1976  p.124
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Side Dishes- Kugels
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         fine egg noodles
    8                    large eggs
    1      pint          sour cream
      1/2  pound         cream cheese
    2      teaspoons     vanilla extract
    1      cup           sugar
      1/4  pound         butter -- or margarine
 
 OVEN: 350
 Melt the butter in a 9 x 13- inch baking pan that has been placed in the oven.
 
 Cook noodles as directed and drain well. Pour noodles into pan, covering the
 bottom completely.
 
 Beat remaining ingredients 30 (YES, 30) minutes in an electric mixer set on
 the highest speed possible without causing the mixture to splash.( A food
 processor is not recommended.)
 
 Pour mixture over noodles in pan and bake for 1 hour or til top is slightly
 golden in color.
 
 If you want to splurge...this is the kugel to make!!!
 
 **Can also divide the recipe in half if using an 8″ square pan.  Freezes well.
 
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 NOTES : This kugel is too die for.....hardly a family occasion went by without
 my mother making it!!!  Feel free to substitute with the low fat or non fat
 products of your choice. It will still be wonderful, but of course not nearly
 as rich.....

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