The biggest change to the usual recipe is that I use ready-to-use wide rice
noodles or the rice vermicelli noodles that have to be cooked first.. The
wide noodles are usually found in supermarket coolers in a oriental food
section, and the rice vermicelli noodles can be found in the ethnic food section or in ethnic food stores. Either way, I use enough noodles to fill my 9 x 12 pyrex baking pan. Remember to spray the dish with cooking spray or equivalent prior to adding the mixture - it’ll be much easier to serve. I make my kugel in a variety of ways, depending whether the guests are lactose intolerant or vegetarian. Generally it contains beaten eggs (3 or 4 large), maybe some cubed tofu, sour cream or natural yogourt, cottage cheese and some softened cream cheese. Sometimes I add apple pieces, raisins & cinnamon. Other times I make it a bit more substantial by adding canned salmon & some curry powder.  When serving it to lactose intolerant guests, I use a soy
yogourt and soy drink in place of the usual dairy products. This is also a
good way to make it for a kosher gathering. (Note: the noodles don’t carry a
hechsher, but ....many families of celiacs "allow" the use of the rice
noodles). I don’t usually add any extra sugar or salt, but this can be done
according to your taste preference.