Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set them aside. Pro tip: Drizzle a little olive oil over the noodles to keep them from sticking together.

In a large skillet, cook the ground beef over medium heat until it’s browned and fully cooked. Add the chopped onion and minced garlic, cooking until the onion is soft and translucent. Stir in the tomato sauce and let it simmer for about 5 minutes. Season with salt and pepper to taste.

In a medium bowl, combine the sour cream and cottage cheese. Stir until smooth. You can add a pinch of salt and pepper here, too, for extra flavor.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish, then start layering. Spread half of the cooked noodles on the bottom of the dish. Top with half of the beef mixture, followed by half of the creamy mixture. Repeat the layers, then sprinkle the shredded cheddar cheese evenly over the top.

Bake the casserole uncovered for about 25-30 minutes, or until the cheese is melted and bubbly. If you like a slightly crispy top, broil it for a minute or two at the end. Just keep an eye on it so it doesn’t burn.

Let the casserole cool for a few minutes before serving. Sprinkle some dried parsley on top if you’re feeling fancy. Serve it with a side salad or some steamed veggies, and you’ve got a complete meal.