8 ounces cream cheese
1 stick margarine
2 cups hot milk
16 ounces egg noodles, cooked
Handful raisins (optional)
1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with non-stick spray.
In a large bowl with an electic mixer, cream margarine and cream cheese until well combined. Add hot milk and blend well. Beat in eggs.
Stir in cooked noodles. The mixture will be very liquidy, but will form a custard consistency when it is baked. Add raisins to the batter, or save to sprinkle on top. Pour mixture in prepared pan.
For the topping: Melt butter in small sauce pan; add brown sugar and corn syrup and bring mixture to a boil. Reduce heat and simmer about 5 minutes. Pour evenly over the kugel and bake 45-50 minuntes.
Allow to cool. It slices better if refrigerated for about 1 hour.
Serves eight to 10.