In a food processor, combine eggs, cottage cheese, sour cream, and sugar until smooth.

Pour the mixture into a large bowl.

Stir in milk, raisins, melted butter, vanilla extract, orange zest, and lemon zest.

Bring water to a boil in a large pot, add salt, and cook noodles until almost done (about 5 minutes).

Drain the noodles.

Stir the noodles into the egg-cheese mixture.

Refrigerate the mixture, tightly covered, overnight.

Lightly butter a 9x13 inch baking dish.

Preheat the oven to 350°F (175°C).

In a small bowl, toss together crushed corn flakes, melted butter, and ground cinnamon.

Pour the noodle mixture into the prepared baking dish.

Sprinkle the corn flake topping evenly over the mixture.

Bake for 35-40 minutes, or until lightly browned.

Let stand for at least 10 minutes before serving.