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In a large skillet over medium-high heat, add the lean ground beef.
Cook the beef until it’s fully browned, breaking it up into small crumbles as it cooks. This should take about 5-7 minutes.
Once browned, drain any excess fat from the skillet.
Stir in the tomato sauce and season with kosher salt and freshly ground black pepper to taste.
Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Step 2: Prepare the Noodles
While the beef is cooking, bring a large pot of salted water to a boil.
Add the egg noodles and cook according to the package instructions until they are al dente, which usually takes about 7-8 minutes.
Drain the noodles and set them aside.
Step 3: Mix the Creamy Layer
In a large mixing bowl, combine the sour cream, cottage cheese, and sliced green onions.
Stir until the mixture is well combined.
Add the cooked egg noodles to the creamy mixture and gently fold them in until the noodles are evenly coated.
Step 4: Assemble the Casserole
Preheat your oven to 350°F (175°C).
In a 9×13-inch baking dish, start by spreading half of the noodle mixture evenly across the bottom.
Next, layer half of the beef and tomato sauce mixture on top of the noodles.
Repeat the layers with the remaining noodles and beef mixture.
Sprinkle the grated sharp cheddar cheese evenly over the top of the casserole.
Step 5: Bake the Casserole
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