Preheat oven to 350° F. Coat a 9-by-13-inch glass baking dish with nonstick cooking spray.
Cook noodles in a large pot of boiling water until tender but firm, 5 to 7 minutes. Drain and refresh with cold water. Set aside.
Melt butter in a small skillet over low heat. Skim off froth and cook until it begins to turn light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool.
Whisk together eggs, egg whites and cornstarch in a large bowl. Mix in cottage cheese, yogurt, milk, sugar, raisins, vanilla, salt and the browned butter. Stir in the cooked noodles and turn into the prepared baking dish. Stir together cornflakes, brown sugar and cinnamon in a small bowl. Sprinkle evenly over the noodle mixture.e until browned and set, about 1 hour. (If topping starts to burn, cover with aluminum foil.) Let cool for at least 20 minutes. Cut into squares and serve warm or cold.