Apricot Cheese Kugel

1 (16 ounce) package wide egg noodles
8 ounces cream cheese, softened
1 cup butter or margarine, softened
1 1/2 cups granualted sugar
1/2 cup lemon juice
12 eggs
1 (18 ounce) jar apricot preserves
1/2 teaspoon ground cinnamon, divided

Cook noodles according to package directions.

Meanwhile, in a mixing bowl, beat cream cheese, butter and sugar until smooth; add lemon juice and mix well. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. Spoon half into an ungreased 13 x 9-inch baking dish. Top with half of the preserves, sprinkle with half of the cinnamon. Repeat layers. Bake, uncovered, at 325 degrees F for 45 minutes or until golden brown and a knife inserted near the center comes out clean.

Serve warm. Kugel may be reheated in the oven or microwave.