Great Grandma Leisel's Noodle Kugel

2 oz. medium noodles
6 - 8 T. butter, melted
1 Container (1 cup) creamed cottage cheese
1 Container sour cream
sugar to taste
very little vanilla
4 eggs, beaten

1. Put the noodles in boiling water and let boil 8 minutes
2. Have ready for the noodles, the beaten eggs mixed with cottage cheese, sour cream, lemon rind and vanilla
3. Use salted water for boiling if desired
4. Put sugar in last, a quarter cup should suffice
5. Taste when well mixed and add more if desired
6. After 8 minutes' boiling, drain well and put a stick of butter or margarine (Fleishman's unsalted) (1/4 lb) into saucepan which will be very hot after the noodles have been boiled and are draining. Put the well drained noodles into the same sauce pan to mix and allow the butter to have melted. Put into a buttered 5x9 loaf pan and bake at 350 to 375 for between 45 to 60 minutes. Test with a knife in the middle of loaf, if it comes out clean. Use a pan that can be brought to the table sprinkled with Confectioner's sugar
7. It rises nicely, but falls when left standing. I put it into the oven in time for desert. Can be eaten when slightly cooled or even cold, but it will have fallen. I have made large quantities 4 times this recipe. I put dried apricots into, cut in four pieces. Raisins can also be used in either small or large

Note: This recipe is typed on my grandmother's electric typewriter in cursive. There is a handwritten note at the bottom that reads, "Deena will love it when she finds raisins in it and so will Daniel in a different form."

Note: My grandmother titled this recipe "Noodle Charlotte (from Sadie Rosoff)"

My version of Great Grandma Leisel's Noodle Kugel

4 - 5 ounces medium egg noodles
6 - 8 T. butter, melted
1 pt. sour cream
1 pt. creamed cottage cheese
4 T. sugar
1/2 - 1 t. lemon rind
1/2 - 1 t. vanilla extract
8 large eggs
Optional: 8 oz. dried apricots or dried sour cherries (if apricots, cut in chunks)
Optional: confectioners sugar

1. Heat oven to 350° F.
2. Cook noodles al dente
3. Drain noodles and mix with the butter
4. Beat the eggs
5. Add the sour cream, cottage cheese, sugar, lemon rind and vanilla to the well beaten eggs
6. Add the apricots cut into quarters
7. Mix the buttered noodles with the egg and cottage cheese mixture
8. Butter a small loaf pan, 8" x 8" or 7" x 11" baking pan
9. Pour the noodles and egg - cottage cheese mixture into the pan
10. Bake for 45 - 55 minutes or until the top is golden brown and a cake tester comes out clean
11. Sprinkle with confectioners sugar before serving

Note: I have basically doubled the recipe except cutting the sugar in half and keeping the amount of butter the same