• 1 lb. ground beef
• 8 oz. (1 c.) sour cream
• 16 oz. tomato sauce
• 8 oz. (1 c.) cottage cheese
• 1/4 t. basil
• 8 oz. cream cheese, softened
• 1/8 t. oregano
• 1/4 c. parmesan cheese
• 1-1/2 t. dried parsley
• Chopped green onions, to taste
• 1/2 t. garlic powder (not garlic salt)
• 12-16 oz. extra wide noodles
• 1 t. onion powder
• 8 oz. shredded cheddar cheese
• Salt and pepper, to taste

1. Preheat oven to 350°F.
2. Brown ground beef in pan. Drain off excess grease. Stir in tomato sauce, basil, oregano, parsley, garlic powder, onion powder, salt and pepper.
3. In a mixing bowl, mix together sour cream, cottage cheese, cream cheese, and parmesan cheese (all of which are hereinafter collectively called the “white cheeses,” and all of which may be fat-free if you prefer.) Mix in chopped green onions, to taste.
4. Cook noodles according to directions on package. Drain.
5. Upon performing the heretofore mentioned conditions precedent, place all of the above ingredients in a 9” x 13” rectangular baking pan by layering them in the following manner:

A. First, spread the cooked noodles evenly over bottom of pan;
B. Next, spread the white cheeses on top of noodles;
C. Next, spread the ground beef / tomato sauce mix on top of A and B;
D. Finally, sprinkle shredded cheddar cheese on top of A through C.

6. Bake in 350° oven for 30 minutes until bubbly.