Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Grease a deep 9-by-13-inch baking dish with butter.

Step 2

Make the noodles and filling: Bring a large pot of water to a boil over high heat. Add a generous few pinches of salt, then the egg noodles. Cook until the pasta is barely tender (al dente), 3 to 4 minutes. Drain well.

Step 3

While the noodles are cooking, in a large bowl, whisk together the cottage and ricotta cheeses, sour cream, melted butter, granulated sugar, and eggs until well combined. Add the drained noodles and toss to thoroughly combine, then transfer to the baking dish.

Step 4

Make the custard: In the same large bowl (no need to rinse), whisk together the 5 eggs in the until well combined. Whisk in the milk, granulated sugar, heavy cream, salt and vanilla. Pour this mixture evenly over the noodle mixture. Sprinkle lightly with cinnamon and turbinado sugar and transfer to the oven.

Step 5

Bake for about 1 hour and 15 minutes, or until the kugel is nicely browned on the top and is just set. Serve right away, or let cool completely before covering and refrigerating.