A kugel, or pudding, is a staple dish in Jewish homes.
Unsweetened, it may be served as a main dish or accompaniment;
sweetened, as here, it's a lovely dessert.

1 pkg. (8 oz.) wide egg noodles
3 eggs
1 cup dairy sour cream
1/2 cup milk
1/3 cup sugar
1/4 cup butter or margarine, melted
1/2 tsp. salt
3/4 cup Puffed Seeded Muscat raisins
1/4 cup chopped dried apricots

Preheat oven to 350*F. Grease an 8x8x2oo-inch baking dish. Cook the noodles according to package directions; drain well. Meanwhile, beat the eggs lightly in a large bowl. Add the sour cream, milk, sugar, butter, and salt. Stir until blended and smooth. Add raisins and apricots. Add the noodles and stir until well combined. Turn the contents of the bowl into the prepared dish and bake for 1 hour, or until browned. Cool slightly, then cut into squares. Serve warm or cold.

Variations
Apple-Cinnamon Noodle Kugel: Add 2 apples, peeled and chopped, to the noodle mixture with the raisins, and 1/2 tsp. cinnamon to the egg mixture. Increase the sugar to 1/2 cup.

Noodle Kugel Accompaniment: Prepare as above, but add 1 cup cottage cheese. Decrease the sour cream to 1/2 cup and the sugar to 1/4 cup.