I wouldn't mind having this every single day.

Servings: 6-8 servings

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 tsp salt
1/4 tsp black pepper
1 cup sour cream
1 cup cottage cheese
8 oz egg noodles
1 cup shredded cheddar cheese
2 tbsp olive oil

1. Preheat your oven to 350°F (175°C).

2. Cook the egg noodles in a large pot of boiling salted water according to package directions. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

4. Add the ground beef to the skillet with the onions, breaking it up with a spoon. Cook until the beef is browned and no longer pink. Drain any excess fat.

5. Add the minced garlic, tomato sauce, diced tomatoes, salt, and black pepper to the skillet. Let the mixture simmer for about 10 minutes to let the flavors meld together.

6. In a medium bowl, combine the sour cream and cottage cheese.

7. In a large casserole dish, layer half of the cooked egg noodles, half of the beef mixture, and half of the sour cream mixture. Repeat with the remaining noodles, beef mixture, and sour cream mixture.

8. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

10. Let the casserole rest for a few minutes before serving to allow it to set slightly, making it easier to serve.