Preheat oven to 400F. Generously oil a 9-by-13-inch baking dish. Cook noodles according to package instructions. Drain well and pour into a large bowl. While noodles are cooking, cover raisins with hot water for a few minutes to plump up. Drain. Add brown sugar, oil, orange juice, vanilla, , cinnamon and raisins to noodles and mix well. Fold in egg whites and spoon into prepared baking dish. Sprinkle with topping and bake for 40 minutes, or until nicely browned and cooked in the center. Ethel G. Hofman, The Baltimore Jewish Times Note: Ethel Hofman hasn't specified this in the recipe, but I found beating the egg whites to soft peaks gives the kugel a a light, fluffy texture. If you prefer a more pudding-like texture, then just beat the whites until they are foamy.