Start by bringing a pot of salted water to a boil. Cook the egg noodles according to package directions until they are al dente. Once cooked, rinse them under cold water and toss with a splash of olive oil to keep them from sticking together.
Next, take a skillet and brown the ground beef over medium heat until it’s fully cooked through. Be sure to drain any excess fat to keep your casserole light and tasty.
Now add your finely chopped onion and minced garlic to the skillet. Sauté them until they become fragrant—this will add a lovely depth of flavor to your dish.
Pour in the tomato sauce and add the drained diced tomatoes. Season the mixture with Worcestershire sauce, smoked paprika, some red pepper flakes, salt, and pepper; let it simmer until it thickens a bit to enhance the flavors.
In a large mixing bowl, combine your sour cream, cottage cheese, Parmesan cheese, and cooked egg noodles. Mix everything together until well combined.
Now, it’s time to assemble your casserole. Spoon half of the creamy noodle mixture into a 9×13 casserole dish. Then, top it with half of the beef mixture and half of the shredded cheddar cheese.
Repeat the layers with the remaining pasta mixture, beef, and cheddar cheese, finishing off with a final layer of delicious cheddar on top.
Pop the dish into the oven, uncovered, and bake it at 350°F for 25-30 minutes, or until the cheese has melted beautifully and the casserole is heated through.
Before serving, garnish with fresh parsley to add a touch of elegance and color.

Now, dig in and enjoy this comforting casserole hot out of the oven!