• 1/2 lb. wide egg noodles
• 1/2 cup unsalted butter, melted
• 1/2 lb. cream cheese, softened
• 4 eggs
• 1 cup sugar
• 1/2 tsp. cinnamon, plus extra for topping
• 2 cups milk
• 1 tsp. vanilla extract
• 1 cup frosted corn flakes, crushed

Cook noodles about 8 minutes in boiling water or until al dente. Drain. Combine butter and cream cheese with an electric mixer in a bowl. Add eggs one at a time. Beat in sugar, cinnamon, milk and vanilla. Mix thoroughly until smooth. Stir in noodles. Transfer to a buttered 9x13 inch baking dish. Cover and chill overnight. Preheat oven to 350°F. Sprinkle crushed corn flakes over top and then additional cinnamon. Bake 1 hour 15 minutes. Let stand 15 minutes before slicing.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 248, fat 13.4g, 48% calories from fat, cholesterol 95mg, protein 5.6g, carbohydrates 26.8g, fiber 0.4g, sugar 15.7g, sodium 88mg, diet points 6.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.7, Lean meat: 0.4, Fat: 2.3, Sugar: 0.8, Very lean meat protein: 0.0

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