Tags: holiday - Rosh Hashanah - Jewish - side - vegetarian
Active Time: 45 minutes
Passive Time: 1.5 hours
Serves: 24

Very sweet noodle kugel, perfect for Rosh Hashanah or Yom Kippur break fast. No cottage cheese or cream cheese involved

• Water: 6.75 cups
• Butter: 1.5 sticks (3/4 cup)
• Sugar: 1.5 cups
• Black pepper: 1.5 tsp
• Salt: 3 tsp
  
  
• Egg noodles: 18 oz, uncooked
  
  
• Eggs: 3
• Dark brown sugar: 6 tbsp
• Vegetable oil: 4.5 tbsp

1. Preheat oven to 350F
2. Grease a 9×13 baking dish with oil or butter and set aside
3. In a pot, bring the water, butter, sugar, pepper, and salt to a boil. Turn off the heat, add the noodles, and stir. Cover the pot and let stand 15 minutes
4. In a small bowl, combine eggs, brown sugar, and vegetable oil. Add the egg mixure to the noodle mixture, recover, and let stand for 15 minutes
5. Pour into prepared pan and bake for 75 - 90 minutes, until golden brown and firm