Preheat oven to 350 degrees F.
In a food processor mince the onion, garlic, and shallot together. Set aside.
In a large sauce pan over high heat, add the egg noodles and cover noodles with at least an inch of water. Bring the water to a boil and continue to let boil until the noodles are soft. Pour the noodles into a collander to let the water drain out. Return the noodles to the sauce pan.
Add half of the minced onion, garlic and shallot mixture to the noodles. Next add the butter, cottage cheese, ricotta cheese, sour cream, raisins (optional if you want to add a little sweetness), Lea and Perrin's sauce, cinnamon, and salt. Stir ingredients until well mixed together.
Taste the noodle mixture. If needed, add in the other half of the onion, garlic ,and shallot mixture. Note: The texture should be creamy but not wet. Place noodle mixture in a casserole dish. Sprinkle the grated Romano-Parmesan cheese on top.
Bake in a preheated 350 degree F. oven for 15 to 20 minutes until heated all the way through. Remove and serve.
Note: This may be made a day in advance and baked the next day. Individual servings may also be baked in ramekins.
Seasonings may be adjusted up or down for personal taste.
Savory Noodle Kugel Pudding Recipe: https://whatscookingamerica.net/elleneaston/noodlekugelpudding.htm