Cook 12 oz. dry egg noodles al dente, according to package directions. Drain and rinse with cold water until noodles are cool. Drain again.
Prepare the pudding according to package directions and set aside.
Preheat the oven to 350 degrees Fahrenheit.
Using an electric mixer, beat together 8 oz. softened cream cheese and ¾ maple syrup or sugar. Add 3 large eggs and cream together until blended.
Add 1 cup of prepared pudding, sour cream, salt, vanilla, and milk. Mix on medium-high until all ingredients are well blended.
Stir the cooked noodles into the liquid mixture. Pour half the noodle mixture into a greased 10 or 11-inch baking dish. Add the slices or chunks of 2 peaches and 6 oz. of raspberries over the noodles, reserving some fruit for garnish if desired. Pour the other half of sweet noodle mixture over the fruit.
In a small bowl, mix 1 cup plain breadcrumbs, ½ teaspoon cinnamon, and 2 tablespoons melted butter with a fork. Sprinkle the topping evenly over the top of the kugel.
Bake kugel in the 350 F preheated the oven for 1 hour on the middle rack until the topping is lightly brown (*see recipe tips for best results). Let the kugel cool before serving. Garnish with fruit and almonds if you wish. Serve warm or cold.
Mix the fruit into the noodle mixture instead of layering.
Cover the kugel loosely with aluminum foil if the topping starts browning too early.
Substitute graham cracker crumbs for breadcrumbs (omit the sugar).