Preheat oven to 350 degrees. Prepare and spray a 9 x 13 inch baking pan or two 8 x 8s with nonstick spray. I used a layer of parchment paper too, so that it wouldn’t stick. (For a smaller batch, halve the recipe and use only one 8 x 8 inch pan.)
Boil the egg noodles according to the package instructions, but underboil them by boiling for a few minutes less than instructed. (I boiled mine for only about 5 minutes). This way, they won’t get soggy when you cook them again in the oven.
When the noodles are done, add in half the butter (3 tablespoon) to prevent them from sticking. The heat from the noodles should melt it.
Melt the other half of the butter (3 tablespoon) in the microwave or on the stove top. Beat or hand-whisk the cream cheese, melted butter, and sugar in a large bowl until creamy and smooth.
Add eggs, sour cream, cottage cheese, vanilla extract, golden raisins, apple, and cinnamon. Stir to combine.
Add the noodles. Gently mix everything together to completely coat the noodles in the liquid mixture.
For the topping, lightly crush the corn flakes by hand in a separate bowl. Add the cinnamon and sugar. Stir to combine.
Pour the noodle mixture into your prepared baking pan(s). Then, sprinkle the topping over the noodles.
Place the pan(s) in the oven for 55-60 minutes or until the center is firm and a toothpick inserted in the middle comes out clean.