Dairy Lockshen Kugel Recipe

I don't really write down recipes but I recently had a work social where we all shared a recipe and so I wrote this one up for it. I call this The Miami Kugel sometimes :D

Lockshen Kugel

Ingredients
1 cup golden raisins
Can of crushed pineapple
12 oz bag of wide egg noodles
6 large eggs
1 pound sour cream
8 ounces cottage cheese
8 ounces cream cheese
1 cup sugar
1/4 cup butter, melted
1/4 teaspoon salt
Cinnamon and brown sugar for dusting
More butter for the pan

Instructions
Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump.
Boil the noodles soft but not too soft (5 minutes). Drain and return them to the pot.
Blend the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
Drain the raisins and pineapple. Stir them into the noodles.
Coat a 9x13 inch baking dish with even more butter or something healthy I guess (yuk). Pour the noodle mixture into the dish.
Top the kugel by sprinkling generously with brown sugar and lightly with cinnamon.
Bake the kugel for an hour, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
Let the kugel rest for 15-20 minutes before slicing.

Noodle Kugel is served hot or cold. Dinner, dessert, or breakfast!