Sweet Kugel (Noodle Pudding)

This is my recipe for sweet kugel, developed over the years. Please feel free to experiment with it. A half recipe works well, but if I'm going to the trouble, I usually make a full one.
1 lb medium egg noodles
8 oz (2 sticks) butter
10 large eggs
16 oz cream cheese, softened
16 oz sour cream
12 oz sugar
2 tsp vanilla
1/2 tsp salt
6 oz Graham cracker crumbs
2 9x13 baking pans
  • Preheat oven to 350°
  • Boil noodles for 8 minutes
  • Melt butter
  • Separate 6 eggs and beat the whites to stiff peaks
  • Beat the 6 egg yolks, 4 remaining eggs, sugar, cream cheese, sour cream, vanilla and salt until well mixed
  • Moisten the Graham cracker crumbs with 1 tbsp of the melted butter
  • Assembly (at each step, put 1/2 of the ingredients in each baking pan)
    • Combine the noodles and melted butter in the baking pan
    • Stir in the custard mixture
    • Fold in the egg whites
    • Sprinkle the crumbs over the top.
  • Cover the pans with foil and bake for 45-50 minutes, removing the foil about 1/2 way through. Toothpick should come out clean.