Preheat oven to 350 degrees. Grease a bundt pan with a decorative design. It is not necessary to grease a silicone bundt pan - which I actually recommend using, if available, as its flexibility makes unmolding a snap. It's a good idea to place the bundt on an insulated cookie sheet to catch any potential drips.

Fill the bundt pan with 12-16 oz. of UNCOOKED egg noodles. I like the curly medium ones - though the package calls them "broad".

Add margarine, sugars, salt and pepper to the boiling water. Whisk until water melts the margarine and dissolves the sugars. Allow to cool slightly.

In a small bowl, whisk the eggs and then temper them by adding a small amount of the cooled mixture to the eggs.

Whisk the tempered egg mixture into the liquids and pour over the noodles in the bundt pan.

Bake at 350 degrees for an hour and a half. Allow to rest before unmolding.