Boil egg noodles until al dente. Drain, rinse under cold water, and toss with a little olive oil.
In a large skillet, brown the ground beef. Drain excess fat.
Add chopped onion and garlic to the skillet. Sauté until fragrant and soft.
Stir in tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer to thicken and develop flavor.
In a large bowl, mix sour cream, cottage cheese, Parmesan, and cooked noodles until well combined.
Layer half the noodle mixture in the prepared dish, then half the beef sauce, and sprinkle with cheddar. Repeat layers, ending with cheddar on top.
Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
Let rest for a few minutes. Garnish with fresh parsley and serve warm.
Notes
Drain diced tomatoes well to avoid excess moisture.
Freshly grated cheese is preferred for better melting.
Letting the casserole rest makes it easier to serve.
To freeze: assemble but don’t bake, wrap well, and freeze for up to 2 months.
Greek yogurt can replace sour cream for a lighter option.
