Prize-winning noodle kugel

Unlike most creamy kugels, this one is sweetened with honey rather than sugar. Sometimes Lisa Share-Sapolsky adds vanilla, or even extra butter or cream cheese. Serves 8 to 12.

Butter (for the dish)

Salt, to taste

12 to 16 ounces medium egg noodles

10 ounces (2 1/2 sticks) unsalted butter, softened

6 ounces cream cheese, at room temperature

1 cup honey

5 eggs

1 cup sour cream

1. Set the oven at 350. Generously butter an 8-by-12-inch or 9-by-13-inch baking dish.

2. In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain them and rinse with cold water. Spread them evenly in the baking dish.

3. In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles.

4. Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Serve warm, cut into squares.

Adapted from Lisa Share-Sapolsky