Apricot noodle kugel updated

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.

Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.

Mix cooked noodles with beaten eggs, 1/2 cup sugar, 1/4 cup butter, cream cheese, and 1 teaspoon vanilla in a large bowl until well combined. Stir in apricot nectar and milk. Mix in raisins until evenly distributed. Transfer mixture to the prepared baking pan.

Mix cornflake crumbs, remaining 1/2 cup butter, remaining 1/4 cup sugar, remaining 1 teaspoon vanilla, and cinnamon together in a medium bowl until well combined. Spread over egg noodle mixture.

Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.