Individual Noodle Kugels

6 ounces medium egg noodles 1/2 cup (1 stick) butter3 cups onion, chopped4 large eggs1 teaspoon salt 1/4 teaspoon ground black pepper1 1/4 cups sour cream1 1/4 cups small curd cottage cheese 1/4 cup sugar 1/2 teaspoon cinnamonHeat oven to 425 degrees.Cook noodles in 4- to 6-quart pot of boiling water until al dente, about 5 minutes. Drain in colander and rinse with cold water; drain well.Melt butter in 12-inch heavy skillet. Use some of it to grease one standard muffin tin (12 cups). Cook onions in remaining butter until well browned, stirring occasionally, about 20 minutes. Set aside.In large bowl lightly beat the eggs and add salt and pepper. Stir in sour cream, cottage cheese, sugar and cinnamon. Blend well. Add noodles and onions and stir until well combined.Divide mixture evenly among the muffin cups and bake 20-25 minutes or until golden and puffy. Loosen edges with a knife. Allow to cool in pan 5 minutes before serving.Serves 12.Nutrition values per serving: 252 calories, 16 g fat (9 g saturated), 20 g carbohydrates, 1 g fiber, 8 g protein, 119 mg cholesterol, 321 mg sodium.