Kugel Jerusalem

From The Jewish Holiday Cookbook by Gloria Kaufer Greene
Serves 8 to 10

1 lb fine egg noodles, broken into 2" lengths
1/4 c sugar
1/2 c vegetable oil
4 eggs, beaten
3 T sugar
1 heaping teaspoon salt
1 t black pepper

1. Cook noodles in lightly salted water and drain.
2. Brown the 1/4 sugar in the 1/4 c oil.
3. Immediately combine noodles and browned sugar.
4. Beat eggs with salt and pepper and add to noodles.
5. Grease very well a 9" or 10" square casserole.
6. Bake at 325° for 1 1/4 to 1 1/2 hrs or till top is golden and very crisp.