Somewhat sweet and a bit savory, kugels can be served as a side dish or a breakfast treat.
  
Ingredients  
1  cup (2 sticks) unsalted butter, melted, plus more for dish 
Coarse salt    
1  pound broad egg noodles    
6  large eggs    
2  cups sour cream (16 ounces), room temperature    
1  cup sugar    
12  ounces cream cheese, room temperature    
1/2  teaspoon ground cinnamon    
1/4  teaspoon ground nutmeg    
2  large Granny Smith apples (about 12 ounces total), peeled, cored, and chopped into 1/2-inch pieces 
(about 3 cups)
 
Directions 
1.   Preheat oven to 350*F. Butter a 13-by-9-inch baking dish; set aside. Bring a large pot of salted water to a boil. Add noodles; cook until al dente according to package instructions, about 6 minutes. Drain noodles; return to pot. Set aside.

2.   Put eggs and sour cream into the bowl of an electric mixer fitted with the paddle attachment; mix on medium 
speed until combined. Mix in 3/4 cup sugar, 3/4 cup butter, and the cream cheese. Set aside.
 
3.   Heat 2 tablespoons butter in a large skillet over medium heat. Stir in 2 tablespoons sugar, the cinnamon, and nutmeg. Add apples; gently toss to coat. Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes. Stir apples into egg mixture; pour over noodles. Toss gently to combine. Pour into prepared dish. Drizzle remaining 2 tablespoons butter over noodles; sprinkle with remaining 2 tablespoons sugar. 

4.   Bake until set and top is golden brown, about 30 minutes. Transfer to a wire rack; let stand 15 minutes before serving.  Serves 8 to 10 

Source:   www.marthastewart.com