Apricot Noodle Pudding

1 (16 ounce) bag wide egg noodles
16 ounce cream cheese, broken into chunks
8 eggs, beaten
2 teaspoon vanilla extract
1 cup apricot preserves
1 cup granulated sugar
4 cups milk
2 cups corn flake crumbs
1/4 cup cinnamon sugar

Preheat oven to 350 degrees. Grease Two 9 x 13 x 2 inch pans. Boil the noodles for 8 minutes, drain. In a large bowl, pour the noodles over cream cheese chunks. Stir until the cheese is completely melted into the noodles. Add beaten eggs, vanilla extract, apricot preserves and granulated sugar. When well combined, add milk and mix thoroughly. (Note: it will be very loose). Pour the mixture into the prepared pans and cover with corn flake crumbs. Sprinkle cinnamon sugar on top. Bake about 40 - 45 minutes or until a knife comes out clean.

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