Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried Italian seasoning
  • 12 oz extra wide egg noodles
  • 1 cup full-fat sour cream
  • 1 cup small curd cottage cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup fresh parsley, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, sear the ground beef for 3 minutes without moving it to develop a crust. Add the diced onions and cook until the beef is fully browned.
  2. Drain excess fat from the skillet. Stir in the minced garlic, tomato sauce, salt, pepper, and Italian seasoning. Simmer the beef mixture for 5 minutes.
  3. Bring a large pot of salted water to a boil. Add the egg noodles and cook for exactly 2 minutes less than the package directions for al dente. Drain well.
  4. In a medium mixing bowl, combine the sour cream, cottage cheese, softened cream cheese, and fresh parsley until smooth.
  5. In a 9x13 inch baking dish, layer half of the cooked noodles, then half of the beef sauce, then the entire sour cream mixture. Top with the remaining noodles and remaining beef sauce.
  6. Sprinkle the shredded cheddar and parmesan cheese evenly over the top. Bake for 25-30 minutes until the cheese is bubbly and lightly golden.