Step 1

Preheat the oven to 350 degrees F.

Step 2

Bring a large pot of salted water to a boil.

Step 3

Add the egg noodles to the boiling water and cook, stirring occasionally, until al dente, about 4-5 minutes.

Step 4

Drain the noodles but allow a little water to cling to them.

Step 5

Generously butter a 9x13-inch baking dish, preferably a glass dish.

Step 6

Transfer the 1/2 cup of the butter to a small heatproof, microwave safe bowl.

Step 7

Melt the butter in the microwave, about 1 minute.

Step 8

Allow the butter to cool slightly.

Step 9

Whisk the eggs and the sugar together in a large bowl until the sugar is dissolved and the eggs are frothy, about 1-2 minutes.

Step 10

Add the cottage cheese, the sour cream, the vanilla, the cinnamon, and 2 teaspoons of the salt to the egg mixture, whisking vigorously to combine.

Step 11

Add the melted butter and whisk again until combined.

Step 12

Add the hot noodles to the egg mixture and toss to coat.

Step 13

Transfer the noodle mixture to the prepared baking dish and spread evenly.

Step 14

Bake, rotating the pan halfway through, until the custard soufflés, the top is brown, and the noodles on the surface are crispy, about 50-55 minutes.

Step 15

Let cool for 20 minutes.

Step 16

Serve.