In a large nonstick pot, sauté onion in oil.

Add chopped spinach and cook until heated through.  Add water and bring to a boil.

Add noodles, pressing down to make sure they’re submerged in the liquid.  Cover pot and bring to a boil again; stir mixture and lower heat.  Allow to simmer until noodles are cooked al dente.  Remove from heat and allow to cool 10–15 minutes.

Preheat oven to 350°F (180°C).

Combine remaining ingredients besides the Parmesan and stir into noodles.

Spoon mixture into two greased 10-inch round pans, four greased loaf pans, or 48 greased muffin tins. Sprinkle the tops of the kugels or kugelettes with Parmesan cheese.

Bake for 45–50 minutes or until golden.