Preheat your oven to 350°F (175°C). Grease a lasagna pan generously and set it aside.
In an electric mixing bowl, combine the cream cheese, heavy cream, eggs, and white sugar. Mix until you achieve a creamy and smooth consistency.
Add in the cinnamon, a pinch of nutmeg, and a pinch of salt. Mix well to evenly incorporate these flavors into the mixture.
Cook the wide egg noodles according to the package instructions until they are al dente. Drain them thoroughly.
Once the noodles are ready, gently fold them into the creamy mixture. Ensure that the noodles are evenly coated.
Transfer this mixture into the greased lasagna pan. Use a spatula to flatten it out evenly.
Now, it's time to prepare the topping. Evenly distribute the Special K cereal over the top of the noodle mixture in the pan.
In a small bowl, combine 1/4 cup of white sugar and 1/8 teaspoon of cinnamon. Sprinkle this sugar-cinnamon mixture evenly over the Special K topping.
Place the pan in the preheated oven and bake for 30-40 minutes, or until the Noodle Kugel is set and the top is golden brown. If you're using a non-convection oven, it may require an additional 15-20 minutes.
Once the Noodle Kugel is done baking, remove it from the oven and allow it to rest for about 1 hour. This will help it set further.
After resting, cut the Noodle Kugel into squares. You can serve it directly from the lasagna pan or transfer the squares to a serving platter.