1 lb medium egg noodles
5 eggs (room temperature) beaten until bubbly
1/2 lb cottage cheese (small curd)
1/2 lb cream cheese
1/2 lb pot cheese
1/2 lb farmers cheese
1/4 lb sweet butter
1 pint sour cream
1 tsp vanilla extract
1/2 c sugar
1 tsp salt
8 oz whole milk
Dash of nutmeg
1/2 c slivered almonds
1/2 c light brown sugar
Preheat oven to 350 degrees.
Cook the noodles according to the directions on the package.
In a mixer, mix together the eggs and the sugar.
Add all the dairy ingredients except for the milk and mix on a low setting for 3 minutes.
Very slowly add the milk, vanilla, salt, and nutmeg.
Combine the cheese mixture in a very large mixing bowl with the drained noodles and mix thoroughly.
Pour the mixture slowly into a greased 9"x13" pan or baking dish. Place onto a cookie sheet to catch spillover and for easier transport.
Bake for 1/2 hour. While baking, mix together the brown sugar and almonds in a small bowl.
Remove the kugel from the oven and and sprinkle the topping evenly over the noodles. Bake for 1 hour.
For easiest slicing, refrigerate the kugel overnight and slice it while cold before reheating. The kugel also freezes beautifully if tightly wrapped up.