8 ounces egg noodles -- can use more; I used wheat
1 tablespoon butter -- I used canola oil
1/8 teaspoon black pepper
1 cup tomato sauce -- I used an 8 oz can
1 cup sour cream -- can use light
1 cup grated Cheddar cheese
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup cottage cheese
1 cup chopped green onions -- I used about 4-5 onions, chopped

Cook noodles in boiling salted water. Rinse and drain.

Brown meat in butter (or oil), then add salt, pepper, garlic powder and tomato sauce. Simmer 5 minutes.

Combine cottage cheese, sour cream, chopped onions and noodles.

Alternate layers of noodle mixture and meat mixture in a 2 quart casserole, beginning with noodles and ending with meat. Top with shredded cheese. Bake at 350º for 20-25 minutes or until cheese is melted and brown.

Stacy's Notes - made July 2007, Tim really liked this. I used 3/4 of a 12 oz package of whole wheat egg noodles. I used canola oil to brown the meat and not butter. I used salt, pepper, Nature's Made seasoning, garlic powder, basil and oregano to season the meat mixture. Next time, be sure to season the cheese/sour cream and noodle mixture. It needed something too. I layered in my large oval (deep) white corningware casserole (which I sprayed with Pam). Only put in the oven for 10-15 minutes, just to let the cheese melt. Served with corn and a salad and Tim really liked this one. It didn't heat up quite as well for lunch the next day, but it was still good.