Preheat an oven to 350F with a rack in the middle position, then spray a 9×13-inch baking dish with cooking spray.
Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add the noodles, stir gently, then cook. Drain.
In a large bowl, vigorously whisk together eggs and sugar until very frothy. Add cottage cheese, sour cream, cooled melted butter, vanilla extract, ground cinnamon, kosher salt, and ground nutmeg. Stir until very well mixed.
Add the cooked noodles, then stir well to evenly coat. Pour the mixture into the prepared baking sheet. Use a spoon or spatula to ensure the liquid and noodles are dispersed evenly in the pan.
Transfer to a preheated oven and cook. The custard should be set and the top will have browned crispy bits. Allow the kugel to cool. Enjoy warm or at room temperature! Note it can be helpful to cut with a serrated knife.