Step 1: Preheat your oven to 350°F (177°C) to ensure it’s ready for baking the casserole once assembled.

Step 2: Cook the egg noodles in a large pot of boiling salted water until they are al dente. Drain and rinse under cold water to stop the cooking process, then toss with a little olive oil to prevent sticking. Set aside.

Step 3: In a large skillet over medium heat, brown the ground beef, breaking it apart into small pieces as it cooks. Once fully cooked, remove any excess grease by draining the beef.

Step 4: Add the finely chopped onion and minced garlic to the skillet with the beef, cooking until the onion is translucent and fragrant.

Step 5: Stir in the tomato sauce and drained diced tomatoes to the skillet. Season the mixture with Worcestershire sauce, smoked paprika, red pepper flakes, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened, then remove from heat.

Step 6: In a large mixing bowl, combine the cooked noodles with sour cream, cottage cheese, and shredded Parmesan cheese, mixing until evenly coated.

Step 7: Layer half of the noodle mixture into a 9×13 inch baking dish. Top with half of the beef and tomato sauce mixture, followed by a layer of half the shredded cheddar cheese.

Step 8: Repeat the layering with the remaining noodle mixture, beef and tomato sauce mixture, and cheddar cheese.

Step 9: Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden brown.

Step 10: Once baked, let the casserole cool slightly before garnishing with chopped fresh parsley. Serve warm and enjoy!