- 10–12 servings
- 12 oz. extra-wide egg noodles
- 2 tsp. kosher salt, plus more
- ½ cup (1 stick) unsalted butter, plus more for pan
- 8 large eggs
- ½ cup sugar
- 1 lb. full-fat cottage cheese
- 1 lb. full-fat sour cream
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.