Step 1

Take cream cheese out of the refrigerator to let it soften. Prepare pudding according to package directions and chill until soft set (thickened, but it doesn't need to be completely firm).Preheat oven to 350 degrees F.

Step 2

Boil the egg noodles according to package directions until they reach an al dente texture (cooked, but not too soft or limp). Drain and rinse with cold water until noodles are cool. Drain again.

Step 3

Use an electric mixer to cream together the cream cheese and sugar. Add the eggs and mix again until blended.

Step 4

Add pudding, milk, sour cream, vanilla and salt. Mix on medium high until all ingredients are well blended.

Step 5

Pour noodles into the liquid mixture. Stir to combine noodles and liquid, making sure all noodles are covered in liquid and no noodle clumps have formed.

Step 6

Pour noodle mixture into a greased casserole or baking dish.

Step 7

Crush vanilla wafer cookies to a crumbly texture using a food processor, or by placing the cookies into a sealed plastic bag and pounding them with a mallet. You want them crushed fine, but not to a powder-- a little texture is good. Place crumbs into a small mixing bowl.Add sugar, cinnamon, and melted butter to the crumbs. Mix with a fork for a couple of minutes until all of the crumbs are evenly moistened by the butter.

Step 8

Evenly sprinkle the crumbly topping across the top of the kugel.

Step 9

Bake kugel uncovered on the middle rack of the oven for 1 hour to 1 hour 15 minutes, turning the dish once during baking to make sure it bakes evenly. Kugel is done when the topping lightly browns all the way across. Remove from the oven.

Step 10

You can serve this kugel warm or cold. Store it in the refrigerator to avoid spoilage. The topping won't be as crunchy the second day, but it will still taste delicious. Enjoy!