• Preheat oven to 350°.
• Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too)

Cook the noodles

• Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes.
• Drain, leaving a little bit of water clinging to the noodles.

Make the sauce

• Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl.
• Microwave until butter is melted, about 1 minute. Let cool slightly.
• Whisk 8 large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes.
• Add 1 pound full-fat ricotta cheese, 1 pound full-fat sour cream, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 2 teaspoons kosher salt to egg mixture. Whisk vigorously to combine.
• Pour in melted butter and whisk again to combine.

Combine and bake

• Add hot noodles to the bowl and toss with a spoon or spatula to coat.
• Transfer noodle mixture to the prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
• Bake kugel, rotating pan halfway through, until the custard has souffléed, the top is browned, and the noodles on the surface are crispy, 50–55 minutes.

Rest and serve

• Let cool for at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.