Bring a pot of water to boil and cook the noodles using the lower end of the recommended cooking time as a guide.
While the noodles are boiling, cream together the butter and sugar in a stand mixer or with a handheld mixer. Once the butter and sugar are creamed together, add in the eggs, and beat well. Then add in the cottage cheese, sour cream, and vanilla. Set aside while the noodles finish cooking.
Preheat your oven to 375 degrees and spray a 9x13 pan with baking spray.
Once the noodles are done cooking, drain well and rinse with cool water. Add the noodles into the custard mixture and mix well with a spatula. Then transfer the whole mixture into your prepared pan.
Make the topping by mixing the topping ingredients together in a bowl, then spread over the custard and noodle mixture.
Bake at 375 degrees until set and golden brown about 35-45 minutes. Let cool a few minutes before serving and then enjoy!
Notes
If you are making the noodle kugel in advance, don’t add the crunchy topping until just before you are ready to bake and serve it. You can freeze the noodle kugel just before baking or keep in the fridge overnight. When you are ready to bake it, top with the crunchy topping and then put it in the oven to bake.