Marsha's Noodle Kugel with Amy's Interpretations
   by Marsha Rabb/Amy Rabb-Liu

16 oz wide egg noodles
1 stick butter
3/4 cup sugar
about 1/4 cup brown sugar
2 1/2 cups corn flakes (or a bit more)
about 1 tsp cinnamon
4 oz brick cream cheese
3 eggs
1 1/3 cups milk
1 1/3 cups apricot nectar or orange juice

optional:
a few handfuls of raisins
1 peeled apple (soft, like golden delicious), cut into very small chunks
1 small can crushed pineapple

Set aside 1/4 stick butter to be used with the corn flakes.  

Prepare a 9x13 pan by buttering the bottom (use some of the remaining
3/4 stick), and sprinkling with a bit of brown sugar.

Boil noodles according to package directions.  Boil the least amount of 
recommended time.  Immediately drain.  Put drained noodles into a bowl, 
and mix hot noodles with rest of the 3/4 part of the stick of butter.  
Mix any optional ingredients in with the noodles.

While noodles are boiling, beat cream cheese, 1/2 cup sugar and eggs 
until completely smooth.  Add milk and juice and blend completely.  
I've found success blending the cream cheese, sugar and eggs in a 
food processor, then pouring that mix into a bowl and adding the liquids 
into that bowl.  Alternatively, the blender or stand mixer could work.

In a large bowl, crush the corn flakes by hand.  Add the remaining 
1/4 cup sugar, rest of the 1/4 cup of brown sugar and the reserved 1/4 
stick of butter.  With your hands, work all this together to become 
tasty crumbles.

Put noodles into prepared pan.  Pour liquid mixture evenly over noodles.  
Top with the corn flake mixture, covering the noodles as evenly and 
completely as you can.

Bake at 350F for 45-60 minutes.  Serve warm, room temperature or cold.