1 lb. med. or wide noodles, cooked al dente and drained
8 eggs
1 1/4 c. sugar
1 tsp. cinnamon
2 sticks (1 cup) margarine
1 lg. can fruit cocktail in heavy syrup

TOPPING:

4-5 c. crushed corn flakes
1/3 c. sugar
cinnamon, to taste
3/4 stick butter

After draining noodles, place in large mixing bowl. While noodles are hot, add the two sticks of margarine and stir until melted. Meanwhile, beat the eggs until thick and add the sugar gradually. Add cinnamon and fruit cocktail and mix all with noodles. Pour into a greased lasagne pan (about 9 x 13 inches).

Make a corn flake topping as follows: Crush 4-5 cups corn flakes with your hands into a bowl. Add the sugar and cinnamon to taste. Cut in about 3/4 of a stick of butter until the crumbs are coated. Sprinkle topping on the noodle kugel.

Bake at 350°F for 1 hour or until set. This can be frozen.