Preheat the oven to 350 degrees.

Cook the noodles in slightly salted water until al dente, about five minutes. Drain and set aside.

In large bowl, use an electric mixer to beat the butter, cream cheese, and sour cream until throughly blended and softened.

Beat in sugar and cinnamon.

Add the eggs, one at a time.

Transfer the noodles to a large bowl, and pour the mixture over the noodles, tossing them to coat completely.

Mix in raisins.

Transfer to a greased, 2-quart casserole dish.

Crush flakes in a gallon freezer bag.

Melt butter in a microwaveable dish for about 30 seconds.

Combine the corn flakes and melted butter in a bowl and layer over the noodles.

Bake for about 40 minutes or until top is crispy.