Cinnamon Noodle Kugel

1 (12 ounce) package wide egg noodles

6 eggs, beaten

1 (16 ounce) package small curd cottage cheese

2 cups whole milk

1 cup sour cream

1 cup white sugar

6 tablespoons butter, melted

1 (4 ounce) package cream cheese, softened

1 tablespoon vanilla extract

1 teaspoon salt

⅓ cup white sugar

¼ cup brown sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.

Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.

Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.

Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.