Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.

Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.

Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.

Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.

In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.

Spoon half the creamy pasta mixture into a 9×13 casserole dish.

Top with half the beef mixture and half the cheddar cheese.

Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.

Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.

Top with optional parsley and dish and serve hot.

Enjoy!