1 lb. broad egg noodles
1 stick butter, room temp.
1/2 c. sugar
9 eggs, separated
24 oz. cottage cheese
16 oz. sour cream
2 tsp. vanilla
1/2 tsp. salt
1/2 to 3/4 tsp. cinnamon
3/4 c. warmed apricot preserves

Cook noodles. Drain and set aside. In large bowl beat sugar and butter. Add sour cream, salt, vanilla and cinnamon. Mix in egg yolks one at a time, beating well after each addition. Stir in cooked noodles. Beat egg whites and fold into noodle mixture. Pour into greased 10 x 15 inch baking dish. Spoon apricot jam on top and swirl through batter with knife. Bake in 325 degree oven (preheated) for 1 hour and 15 minutes. Kugel is nearly done when you can smell it. Wait 5 minutes before cutting into squares. Freezes well. Heat in microwave. Great with baked ham.