8 oz. cream cheese
1/4 lb. butter, melted
4 eggs
2 c. milk (whole)
8 oz. wide egg noodle
1/2 c. sugar
2 tsp. vanilla
1 c. corn flake crumbs
cinnamon and sugar, mixed enough to sprinkle on top of the crumbled cornflakes

Boil noodles 4 minutes. Leave cream cheese and butter out of the refrigerator for 2 hours. After they are softened, put the cream cheese and butter in the microwave to further soften. Whisk them together. Beat the 4 eggs with milk. Mix all the ingredients together including the noodles. Put all into a 9 x 13-inch pan. Sprinkle the corn flake crumbs on the top of the noodle mixture. Sprinkle the cinnamon and sugar on top of the corn flake mixture

Bake for 1 hour at 350°F.