Jewish Noodle Pudding(Kugel) - cooking recipe

Ingredients

12 to 16 oz. broad noodles, cooked
3/4 c. brown sugar
1/2 c. pecan halves
butter
1/2 c. sour cream
1 small pkg. cream cheese
1 c. crushed pineapple
2 beaten eggs

Preparation

Cover bottom of 9 x 13-inch pan with brown sugar and pecan halves on top.
Dot with butter.
Mix drained noodles with sour cream and cream cheese, a little more butter and 2 beaten eggs. Add pineapple and spread on brown sugar and pecans.
Bake at 350\u00b0 for 1 to 1 1/2 hours.