Oddly enough I once worked at a place where the employees got together and had a Kugel-Off to see who could make the best one. Here is the winning receipe: Apricot Noodle Kugel INGREDIENTS 1 (8 ounce) package wide egg noodles 1/4 cup butter, softened 1 (3 ounce) package cream cheese, softened 3 eggs, beaten 1/2 cup white sugar 1 teaspoon vanilla extract 1 cup apricot nectar 1 cup milk 1/2 cup golden raisins 1 1/2 cups cornflake crumbs 1/2 cup butter, softened 1/4 cup white sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon DIRECTIONS: Preheat oven to 350 degrees F. Lightly grease a 9x9 inch baking pan. Bring a large saucepan of lightly salted water to a boil. Stir in egg noodles, and cook for 8 to 10 minutes or until al dente then drain. In a medium bowl, thoroughly mix egg noodles with 1/4 cup butter, cream cheese, eggs, 1/2 cup sugar, and vanilla. Stir in apricot nectar and milk. Mix in raisins. Transfer to the prepared baking pan. In a separate medium bowl, mix cornflake crumbs, 1/2 cup butter, 1/4 cup sugar, remaining vanilla, and cinnamon. Spread over the egg noodle mixture. Bake 45 minutes in the preheated oven, until bubbly and lightly browned.

Here's a real simple kugel that I can make almost anytime with things on hand. 1 1/2 sticks (3/4 cup) salted butter 3/4 cup dark brown sugar 1 cup pecans, halved 1 pound wide noodles 4 large eggs 3 oz. cream cheese 1/2 cup milk 1 teaspoon cinnamon 1/2 cup sugar 2 teaspoons salt 1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides. 2. Press the brown sugar into the bottom and press the pecans into the sugar. 3. Boil the noodles according to the package directions and then drain. Mix with the eggs, cream cheese, milk, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold. 4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.