This noodle kugel is a staple at Michael’s Deli in Brookline.

Listen to JewishBoston’s The Vibe of the Tribe podcast episode, “Celebrating Deli, the Ultimate Jewish Comfort Food,” with owner Steven Peljovich.

Auntie Bev’s Noodle Kugel


  • 24 ounces sour cream
  • 24 ounces cottage cheese
  • 6 eggs
  • 8 ounces sugar, by volume
  • 2 pounds wide egg noodles
  • ½ cup granulated sugar and ¼ cup cinnamon, combined


  1. Preheat oven to 325 degrees.
  2. Whip sour cream and cottage cheese in a large bowl.
  3. Put eggs and sugar in a blender and blend until frothy.
  4. Pour egg-sugar mixture into sour cream and cottage cheese and mix well by hand.
  5. Cook egg noodles as directed on package.
  6. Thoroughly cool off noodles and add to egg/sugar/cream mixture.
  7. Pour into large baking pan and sprinkle with sugar and cinnamon.
  8. Cover with foil and cook for 30 minutes.
  9. Remove foil and cook uncovered for an additional 5-7 minutes.