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.
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