Although most Jewish families have their own way of making Lokshen (Noodle) Kugel. There are two categories for kugel: Fleishig and Milchig - Fleishig has no dairy in it, and can therefore be eaten with meat. Milchig has cheeses, so it can only be served with fish and dairy dishes.
Then comes the other big category: savory or sweet. This is where you see the kugel battles. In my family, kugel was always savory. My sister's in-laws eat sweet kugel.
A kugel should be cooked until the noodles are golden and crispy. It is made with wide egg noodles and never referred to as pasta.