Pecan Crusted Noodle Kugel

Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil over extremely high heat. As soon as the water reaches its boiling point, gently add the egg noodles and return to a boil. Continue to cook the pasta uncovered, occasionally stirring it with a spoon, until the pasta is cooked through but still retains some firmness in the center, approximately 5 minutes. Carefully pour the noodles into a colander set over the sink to drain.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius), a relatively low temperature for baking.

In a large bowl, whisk together eggs until they become well-combined. Gradually add half of the melted butter to the eggs, followed by half of the brown sugar and a small amount of salt. Thoroughly mix in the cooked noodles to ensure they are evenly coated with the egg mixture. Apply the remaining butter to the bottom of a deep baking dish, then sprinkle the remaining brown sugar up the sides of the pan. Spread pecans over the sugar to create a layering effect. Pour the noodle mixture into the prepared baking dish.

Place the baking dish in a preheated oven and bake until firm, approximately 1 hour and 15 minutes. To check for doneness, insert a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides against the counter to loosen it, making sure not to break any of the noodles. Carefully lift the baking dish and invert the kugel onto a serving plate, covering it with a large platter to prevent any spills.