1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter.

2. Bring a large pot of salted water to a boil, add the egg noodles, and cook just until al dente, 1–2 minutes less than the package directions. Drain well and set aside.

3. In a large skillet over medium-high heat, heat the olive oil, then add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink. Carefully drain excess grease if needed.

4. Add the diced onion and green bell pepper to the skillet and cook for 3–4 minutes, until the onion is translucent and the pepper has softened slightly. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.

5. Reduce the heat to medium. Stir in the tomato sauce, diced tomatoes with their juices, tomato paste, Worcestershire sauce, smoked paprika, dried oregano, dried basil, 1 teaspoon of the salt, and the black pepper. Simmer for 5–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning with additional salt if needed.

6. In a large mixing bowl, combine the sour cream and cottage cheese until smooth. Add the drained egg noodles and gently toss until the noodles are evenly coated in the creamy mixture.

7. Stir about 1 cup of the shredded cheddar into the beef and tomato sauce, mixing until the cheese starts to melt into the sauce.

8. Spread the creamy noodle mixture evenly into the prepared baking dish. Spoon the beef and tomato sauce over the noodles in an even layer.

9. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.

10. Bake for 25–30 minutes, or until the casserole is hot all the way through and the cheese on top is melted, bubbly, and lightly golden around the edges.

11. Remove from the oven and let the casserole rest for about 10 minutes to set. Garnish with chopped fresh parsley before serving, if desired.