Sour Cream Noodle Bake 
Ingredients:
For the Sauce Mixture:
1 pound ground beef 
1 small sweet onion, diced 
2 cloves garlic, minced 
1 (15-ounce) can tomato sauce 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
For the Noodle Mixture:
12 ounces egg noodles 
1 1/2 cups small curd cottage cheese 
3/4 cup sour cream 
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 ounces shredded Colby Jack cheese
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside. 
Cook the Beef Mixture:
In a large skillet over medium-high heat, add the ground beef and onion. Cook, breaking up the beef into crumbles, until the beef is no longer pink and the onion has softened, about 8-10 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the tomato sauce, salt, and pepper. Bring to a simmer, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
Prepare the Noodles:
While the sauce is simmering, cook and drain the egg noodles according to the package directions.
Mix the Noodle Mixture:
In a large bowl, combine the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder. Mix until well combined.
Add the cooked noodles to the bowl and stir until the noodles are well coated.
Assemble the Bake:
Place half of the noodle mixture into the bottom of the prepared baking dish.
Top with half of the meat sauce.
Sprinkle with half of the shredded Colby Jack cheese.
Repeat the layers with the remaining noodles, sauce, and cheese.
Bake:
Place the dish into the preheated oven and bake for 20 minutes, until warmed through and the cheese has melted.
Serve:
Serve immediately and enjoy this comforting and delicious Sour Cream Noodle Bake! 
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6-8
Sour Cream Noodle Bake
Ingredients:
For the Sauce Mixture:
1 pound ground beef
1 small sweet onion, diced
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Noodle Mixture:
12 ounces egg noodles
1 1/2 cups small curd cottage cheese
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 ounces shredded Colby Jack cheese
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
Cook the Beef Mixture:
In a large skillet over medium-high heat, add the ground beef and onion. Cook, breaking up the beef into crumbles, until the beef is no longer pink and the onion has softened, about 8-10 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the tomato sauce, salt, and pepper. Bring to a simmer, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
Prepare the Noodles:
While the sauce is simmering, cook and drain the egg noodles according to the package directions.
Mix the Noodle Mixture:
In a large bowl, combine the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder. Mix until well combined.
Add the cooked noodles to the bowl and stir until the noodles are well coated.
Assemble the Bake:
Place half of the noodle mixture into the bottom of the prepared baking dish.
Top with half of the meat sauce.
Sprinkle with half of the shredded Colby Jack cheese.
Repeat the layers with the remaining noodles, sauce, and cheese.
Bake:
Place the dish into the preheated oven and bake for 20 minutes, until warmed through and the cheese has melted.
Serve:
Serve immediately and enjoy this comforting and delicious Sour Cream Noodle Bake!
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6-8
