1 lb. thick egg noodles
3/4 stick butter
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 eggs
1 c. milk
1 c. apricot nectar

TOPPING:

1 c. corn flake crumbs
3/4 stick butter
1 tsp. cinnamon
1/4 c. sugar

Cook noodles. Coat with 3/4 stick butter in a 9"x13" casserole dish; set aside. Blend cream cheese and sugar. Add eggs, milk and apricot nectar. Pour over noodles. Blend with a fork. Prepare topping by working ingredients with a fork until crumbly. Pour over noodle mixture. Bake for 45 minutes at 350 degrees. Cover with foil for remaining 15 minutes. Let stand for 15 minutes before cutting.