18 oz   medium broad egg noodles
4 oz   sweet butter, softened
6 lrg  eggs, separated
9 oz   creamed cottage cheese
9 oz   sour cream

1/2 cup  sugar
1 tsp  cinnamon
2 tsp  vanilla
1 Tbsp orange peel, grated

18 oz   apples, peeled, cored, sliced thinly
4 Tbsp sugar
1 Tbsp ground cinnamon
 
Cook noodles in boiling, salted water until just tender,
about 10 minutes.  Drain well and transfer to a large mixing bowl.
Add butter and mix until the butter is melted.  Set aside.

In another mixing bowl, combine egg yolks, cottage cheese,
sour cream, sugar, cinnamon, vanilla, orange peel, apples and raisin.
Add this mixture to the noodles and mix thoroughly.
Quickly beat egg whites until stiff.  Fold the whites into the noodle
mixture thoroughly.Pour the noodle mixture into a greased 2 1/4 liter

(2 1/2 quart) casserole, suitable for the table.  Sprinkle the
cinnamon-sugar mixture evenly over the top.
 

Bake in a preheated 400F oven for 45 minutes.
 
Serve from the casserole, either hot or at room
temperature.  The kugel can be rewarmed in a 350F oven for 15 minutes.