Preheat your oven to 375 degrees Fahrenheit and butter a 9x13 inch baking dish generously.

Bring a large pot of salted water to a rolling boil and add the egg noodles. Cook for one minute less than the package directions specify, usually around 6 to 7 minutes.

Drain the noodles in a colander and transfer them to a large bowl. Toss them with 2 tablespoons of melted butter to prevent sticking.

In a medium bowl, whisk together the eggs, sour cream, cottage cheese, sugar, milk, vanilla, salt, cinnamon, and lemon zest until completely smooth.

Pour the custard mixture over the buttered noodles and stir gently until every noodle is coated.

Pour the noodle mixture into your prepared baking dish and spread it in an even layer.

Mix the panko breadcrumbs with the 2 tablespoons of melted butter and brown sugar until the mixture resembles wet sand.

Sprinkle the breadcrumb mixture evenly over the noodle kugel.

Bake at 375 degrees for 45 to 50 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center.

Remove the kugel from the oven and let it rest for 10 minutes before cutting.