1 (8 ounce) package wide egg noodles
6 large eggs, room temperature
5 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 (8 ounce) can crushed pineapple with juice
1 1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can pineapple rings, drained
Boil noodles in boiling salted water just until softened; do not cook through. Rinse, then drain.
Beat eggs with melted butter. Beat in sugar. Stir in crushed pineapple with juice, vanilla extract and cinnamon. Stir in the cooked noodles. Pour into a greased 9 x 13-inch baking pan. Place pineapple rings over the top in a nice pattern. Add cherries. Bake at 350 degrees F for 50 minutes, or until golden.