1. Preheat oven to 350°F with rack in middle position. Spray a 9×13 baking dish with nonstick cooking spray.

2. Place raisins in a small bowl and cover with hot water. Let soak while you prepare other ingredients.

3. Bring 5 quarts of water with 2 teaspoons kosher salt to a rolling boil.

4. Add egg noodles and cook about 7 minutes until tender but not mushy. Drain well and return to the pot.

5. Blend eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, sugar, salt, and cinnamon in a blender until completely smooth.

6. Pour smooth custard over hot noodles in the pot and stir thoroughly until every noodle is coated.

7. Drain the plumped raisins and fold them into the noodle mixture.

8. Pour noodle mixture into prepared baking dish and spread into an even layer.

9. Whisk together 1 tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle evenly over the top.

10. Bake uncovered for about 1 hour until the center is set and the tips of noodles turn golden brown.

11. Remove from oven and let rest 15-20 minutes before slicing and serving.