Preheat oven to 350 degrees F. Then butter a 13x9-inch glass or ceramic deep baking dish.
Cook noodles in salted water according to package directions until al dente.
Drain well, then return the noodles to the pot, add butter and gently mix, completely coating the noodles. Admire the delicious simplicity of buttered noodles.
In a large bowl, beat together eggs, cream cheese, sour cream, cottage cheese, ½ cup sugar, vanilla extract, lemon extract, lemon zest and salt. Then mix in goat cheese, it should be a little clumpy.
In a separate bowl, mix blueberries with remaining ¼ cup sugar and set aside. Combine the dairy mixture with the noodles. Then mix in blueberries just until combined.
Transfer mixture to the baking dish and bake for 45 minutes - 1 hour or until golden brown. After 50 minutes, sprinkle kugel with almond slices and bake for the last 10 minutes to toast almonds.
While kugel is cooling, whisk together Meyer lemon juice and powdered sugar in a bowl. Add a little water if needed to get a consistency that you can drizzle over the kugel but that isn’t too runny. Drizzle glaze right before serving, or refrigerate separately if not planning on serving right away. Kugel can be served warm or at room temperature.