Start by boiling a large pot of salted water. Once it's boiling, add the wide egg noodles and cook until al dente. Stir occasionally, ensuring they don't stick. Once done, drain and rinse them under cold water to stop the cooking process.

In a large bowl, combine the ricotta cheese, golden raisins, and the cooked noodles. This will help the raisins to soften as they absorb the creamy goodness.

In another bowl, whisk together the eggs, half-and-half, brown sugar, vanilla extract, cinnamon, salt, black pepper, nutmeg, and almond extract. This mixture will act as the luscious custard that binds everything together.

Pour the custard mixture over the noodle and cheese blend. Fold everything gently until the noodles are well-coated. You want to distribute the rich flavors evenly.

Grease a 9x13 inch baking dish. Pour the kugel mixture into the dish, spreading it out evenly. This helps it bake uniformly.

Preheat your oven to 350°F (175°C). Bake for about 45 minutes to an hour. The top should be golden brown and a toothpick inserted into the center should come out clean.