1 lb. broad noodles
1 c. sugar
9 eggs, beaten
2 tsp. vanilla
1 (8 oz.) container cottage cheese
1 (8 oz.) container sour cream
2 tsp. cinnamon
1 lb. can crushed pineapple
1/2 c. crushed corn flakes
2 tbsp. cinnamon and sugar

Cook noodles according to package directions. Mix sugar, eggs, vanilla, cottage cheese, sour cream, cinnamon and pineapple together. Add noodles, oil lasagna pan. Set in refrigerator overnight. Before baking, sprinkle the top with crushed corn flakes, sugar, and cinnamon mixture. Bake at 350 degrees until knife when stuck into kugel comes out clean. Serve with chicken or meat meal.