8 oz. medium egg noodles
2 - 3 oz. pkg. cream cheese, softened
6 tbsp. butter, softened
3 large eggs
1/2 c. sugar
1 c. milk
1 c. apricot nectar

Cook noodles as directed on package and drain well. Toss noodles, cream cheese, and butter together in pan. Beat together in blender, eggs, sugar, milk and apricot nectar. Turn noodle mixture into a buttered baking dish and pour egg mixture over the top. Sprinkle with topping mix.

Bake 350°F for approximately 45 minutes. Can be done ahead and refrigerated all day.

Topping Mixture:

2 tbsp. butter
1 c. crushed corn flakes
1/2 c. sugar
1/2 tsp. cinnamon

Melt butter in a skillet over low heat. Remove from heat, stir in corn flakes, sugar and cinnamon.