Preheat oven to 180 degrees C. Lightly grease a 23x23cm baking dish.
Base: Bring a large saucepan of lightly salted water to the boil. Stir in egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl thoroughly mix egg noodles with 70g butter, cream cheese, eggs, 1/2 cup sugar and 1 teaspoon vanilla. Stir in apricot nectar and milk. Mix in sultanas. Transfer to the prepared baking dish.
Topping: In a separate medium bowl mix cornflake crumbs, 130g butter, 1/4 cup sugar, 1 teaspoon vanilla and cinnamon. Spread over the egg noodle mixture.
Bake 45 minutes in the preheated oven until bubbly and lightly browned.
To make this recipe during passover, use kosher egg noodles and leave out the cornflake crumbs.