Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just al dente. Drain well, then toss the noodles with the melted butter to prevent sticking.

In a large bowl, beat the softened cream cheese until smooth. Add cottage cheese, sour cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, and salt. Whisk or beat until creamy and well combined.

Add the cooked egg noodles to the bowl. Fold gently until all noodles are coated with the creamy mixture.

Fold in the diced apples and raisins until evenly distributed.

Transfer the noodle mixture to the prepared baking dish and spread it into an even layer.

If using the topping, combine melted butter, brown sugar, cinnamon, crushed cornflakes or graham crackers, and optional chopped nuts in a small bowl. Sprinkle evenly over the kugel.

Bake uncovered for 45 to 50 minutes, until the top is lightly golden and the center is set. A knife inserted near the center should come out mostly clean.

Let the kugel cool for 15 to 20 minutes before slicing. Serve warm, at room temperature, or chilled.