Noodle kugel with cottage cheese

Ingredients:

• 450 g of cream cheese
• 1 pack (340 g) egg noodles
• 450 g (0.5 l) cottage cheese
• 2 large onions, diced (to make 2 cups)
• 2 tablespoons of vegetable oil
• 1 cup light raisins
• 1 cube of chicken bouillon
• 0.5 l sour cream
• 6 eggs
• Salt and ground black pepper
• 1 tbsp (15 g) butter

Preparation:

1. Preheat oven to 375°F (190°C). In a skillet, sauté the onion in butter until golden brown and caramelized. Place the cream cheese in a large bowl and spoon the hot onion over it to melt.
2. Meanwhile, cook the noodles in a large pot of boiling water until tender. Strain them and place them in a bowl. Add the raisins, broth, then the cottage cheese and sour cream.
   
   In a separate bowl, beat the eggs with a fork. Stir in the noodles. Season with salt and pepper. Grease a baking dish with a little oil and spoon the mixture into it. Arrange the butter pieces on top. Bake for 35-40 minutes.