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1 (16-ounce) package wide egg noodles

1 (8-ounce) package cream cheese, softened

1 cup butter

1 1/2 cups granulated sugar

1/2 cup lemon juice

12 large eggs*

1 (18-ounce) jar apricot preserves

1/2 teaspoon ground cinnamon, divided use

1. Cook noodles according to package directions. Drain and rinse.
2. In a large bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time. Add noodles.
3. Spoon half into an ungreased 13 x 9 x 2-inch baking dish. Top with half of the apricot preserves and sprinkle with half of the cinnamon. Repeat final layer. Bake, uncovered, at 325*F (160*C) for 45 minutes, or until golden brown and a knife inserted near the center comes out clean.
4. Serve warm.

Makes 12 to 16 servings.

*Instead of 12 whole eggs, you can substitute with 2 large eggs, 4 egg whites and 1 cup egg substitute.

Cook's Note: Reheat leftover Kugel in the oven or microwave.