Preheat the oven to 350 degrees. Grease a 9-by-13 inch baking dish with nonstick cooking spray.
In a large pot, boil the extra-wide egg noodles according to the instructions on the package – about 6 minutes.
Cut the butter into smaller pieces and place it in a small microwave-safe bowl. Microwave the butter until melted –about 1 minute. Set aside, allowing the butter to cool slightly.
Meanwhile, as the noodles cook, whisk the eggs in a large bowl until frothy. Add the sugar and mix until dissolved.
Add the cottage cheese, sour cream, vanilla extract, ground cinnamon, and salt to the egg and sugar mixture. Stir to combine.
Drain the noodles and then transfer them to the custard mixture. Toss the noodles until completely coated. Next, move the coated noodles to the prepared baking dish and spread it out.
Bake uncovered for 65-70 minutes until the kugel soufflés and the top is brown and crispy. If serving warm, allow the noodle kugel to cool slightly before slicing. If serving cold, allow the noodle kugel to cool before placing in the refrigerator to chill.
For a crunchier sweeter topping, combine 3 cups crushed cornflakes, 1/4 cup dark brown sugar, and 1 teaspoon cinnamon. Add 6 tablespoons melted butter to the cornflake mixture, and toss to combine. Spread the cornflake topping over the uncooked noodle kugel and bake in the oven until done.
For a fruity twist, feel free to add dollops of apricot preserves or applesauce to your noodle kugel before baking. Or feel free to add a cup of fresh or dried fruit, like raisins, cranberries, apples or pineapples to the custard mixture.