For the Meat Sauce:

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 ½ pounds lean ground beef

1 (15-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (optional)

Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Cook the Pasta:
Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente (about 7–8 minutes). Drain and set aside.

Make the Meat Sauce:
In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft, about 4 minutes. Add garlic and cook for another 30 seconds.
Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.

Prepare the Creamy Layer:
In a medium bowl, mix sour cream, cream cheese, and cottage cheese until well combined. Fold in sliced green onions.

Assemble the Casserole:
Spread half of the cooked noodles in the bottom of the baking dish. Top with half of the creamy cheese mixture, then half of the meat sauce. Repeat the layers.
Sprinkle shredded cheddar cheese evenly over the top.

Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:
Let it rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.