½ pound egg noodles, cooked 1 ½ cup sugar ½ pound margarine (2 sticks) 8 eggs (I use egg substitutes – one 16 ounce container is equal to 8 large eggs) pinch of salt 1 pint sour cream ½ pound cream cheese, softened 1 tsp. Vanilla
Spread cooked noodles in a 9×13” pan.
Cream together sugar and butter. Add cream cheese and vanilla. Mix well. Add eggs, salt and sour cream. Mix well.
Pour OVER cooked noodles. DO NOT mix.
Bake 350º for 1 hour. May be necessary to cover with foil to prevent too much browning. Kugle is done when knife inserted in center comes out clean.
Can be used as desert or part of main course.
This was given to me by a Jewish friend Granny C in VA
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