Sour Cream Noodle Bake

I made a few adjustments to this recipe,

so for the exact original, GO HERE.

It's from the Pioneer Woman, and it's brilliant!

Simple and yum.

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It's kind of got a Lasagna-y flavor... but it's much lighter and

kind of fresher-tasting. My family loved it.

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INGREDIENTS:

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~ 1 1/2 lb. ground beef

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~ 1  15-oz. can tomato sauce

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~S&P

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~garlic salt for beef seasoning

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~ 8 oz egg noodles (she highly recommends using

'No Yolk' brand, which I've never bought, but

used here... they were good!)

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~3/4 c. sour cream

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~ 1 1/4 c. small curd cottage cheese

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~ 1/2 c. sliced green onions (more or less to taste)

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1 c. grated cheddar cheese

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DIRECTIONS:

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1. Preheat oven to 350 degrees.
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2. Brown beef in a skillet. Drain fat, then add tomato sauce,
 1/2 teaspoon salt and plenty of black pepper, as well as garlic salt.
Stir, then simmer while you prepare the other ingredients.
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3. Cook egg noodles until al dente. Drain and set aside.
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4. In a medium bowl, combine sour cream and cottage cheese.
Add plenty of freshly ground black pepper. Add to noodles
 and stir. Add green onions and stir. *You MUST taste the noodle
mixture, cuz it's yummy all by itself!!
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5. To assemble, add half of the noodles to a baking dish.
Top with half the meat mixture, then sprinkle on half
the grated cheddar. Repeat with noodles, meat,
then a final layer of cheese. (She also suggested that you could,
of course, just mix it all together, top with cheese and
bake, rather than layering it.)  Bake for 20 minutes,
or until all cheese is melted.
Serve with crusty French bread.