Sour Cream Noodle Bake

Sour Cream Noodle Bake 1 lb ground beef 1 tsp minced garlic 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp Italian seasoning 8 oz tomato sauce 1 cup cottage cheese (for the love of all that is Holy, use the real, full fat stuff) 1 cup sour cream (again, don’t sub this for lite) 8 oz egg noodles freshly shredded cheese (We like a combination of freshly shredded sharp cheddar and freshly shredded mozzarella) Brown and drain ground beef. Add beef back to the pan over low heat and stir in minced garlic, salt, pepper, Italian seasoning and tomato sauce. Simmer for 5 minute and remove from heat. Meanwhile, boil egg noodles for 1 minute less than the lowest time on the package directions. (They WILL continue cooking in the oven. No one likes an overcooked noodle!) Drain noodles and combine them with the cottage cheese and sour cream. Spray a 9×9 baking dish with cooking spray and put the noodle mixture in the bottom. Top with reserved meat sauce. Cover with cheese and bake at 350 degrees for 20 minutes or until bubble and cheese is melted. You can broil the top for a minute or 2 if you want the cheese to brown. Remove from oven and serve!