Lukshen Noodle Casserole

Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil over extremely high heat. Introduce the egg noodles into the pot and return it to a rolling boil. Cook the noodles uncovered, stirring occasionally, until they are cooked through but still retain some firmness when bitten into, approximately 5 minutes. Remove the noodles from the pot and drain them thoroughly in a colander positioned in the sink.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), which is a moderate temperature for baking.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat, which is neither extremely hot nor lukewarm. Introduce the onion into the skillet and cook it, stirring occasionally, until it has softened and turned a translucent color, around 5 minutes. Gradually decrease the heat to medium-low and continue cooking and stirring until the onion has turned a golden brown color, taking anywhere from 10 to 15 minutes longer. Transfer the cooked onion to a large bowl.

Combine the cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper in the bowl with the onion. Pour this mixture into an 8-inch square baking pan.

Place the baking pan in the preheated oven and allow it to bake until firm, approximately 35 minutes.