Noodle Kugel

1 stick unsalted butter, plus more for the dish
1 large onion, chopped
1 T. plus 1/4 tsp. sugar
Kosher salt
12 oz. wide egg noodles
Freshly ground pepper
3 large eggs
2 cups small-curd cottage cheese
2 cups sour cream
2 cups whole milk
Pinch of ground cinnamon
1/2 tsp. grated orange zest
3 cups cornflakes, coarsely crushed

Preheat oven to 350 degrees. Butter a 3-quart baking dish. Melt 6 T. butter in a large skillet over medium heat. Add the onion and 1/4 tsp. sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.

Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.

Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 T. sugar and 1 tsp. salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 T. butter in the skillet over medium heat; add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.

Serves 6 to 8.

Sorry, source unknown.