Classic Lukshen Noodle Kugel

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Preheat the oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. Continue cooking and stirring until onion is golden brown, 10 to 15 minutes more. Transfer onion to a large bowl.

Stir cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper into onion in the bowl. Pour mixture into an 8-inch square pan.

Bake in the preheated oven until firm, about 35 minutes.