Boil noodles in water until al dente. Eggs noodles will vary in thickness and cooking time. Thin noodles may cook in 2-3 minutes. Thicker noodles may take 6-8 minutes. Do not overcook. When noodles test al dente, stop noodles from further cooking by pouring into a strainer and running cold water over them, or put strained hot noodles into an ice-water bath. Once noodles are cool, drain off water.

Coat a casserole dish with butter or pan spray. Transfer chilled pasta to a large mixing bowl. Pour egg mixture over noodles, stir to distribute mixture evenly, and transfer to the coated casserole dish. Sprinkle or dust top of kugel with cinnamon, cover with foil, and slide into the oven. Remove foil after kugel has cooked for 30 minutes. Total baking time is 45 minutes to 1 hour. For crispy noodles, cook uncovered. Let sit for 30 minutes before portioning into squares.

You can make this a day ahead. Chill down completely in refrigerator, make portion slices when cold, and just before serving, reheat, covered, in casserole dish for 20 minutes.