8 ounces medium egg noodles
2 teaspoons butter or olive oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 can tomato sauce (8 oz.)
1 cup cottage cheese
1 cup sour cream
3 tablespoons minced onions
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F. Lightly spray a 2-1/2 quart casserole dish with PAM.

In a saucepan of boiling salted water, cook noodles about 1 minute less than package directions state. Drain and set aside.

Meanwhile, in a medium skillet cook beef until no longer pink. Drain off excess fat. Season with salt, pepper and garlic salt. Add tomato sauce, mix well, and reduce heat to low; simmer about 5 minutes. In a bowl, combine the cottage cheese, sour cream and onion.

Spoon one-half of the noodles into the prepared casserole dish, then spread evenly with one-half of the cheese mixture. Top with one-half of the meat mixture. Cover with remaining noodles, then the remaining cheese mixture, and then the remaining meat mixture. Sprinkle the top with the shredded Cheddar. Bake 35 minutes.