Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.

In a large skillet over medium-high heat, add the ground beef and sweet onion. Break the beef into crumbles and cook for 8 to 10 minutes until there’s no pink left and the onion softens.

Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.

Pour in the tomato sauce, along with ½ teaspoon salt and ½ teaspoon black pepper. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered for 15 minutes, stirring occasionally.

While the beef mixture simmers, prepare the egg noodles according to package instructions, drain, and set aside.

In a large bowl, combine the cottage cheese, sour cream, ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, and onion powder until well mixed. Stir in the cooked noodles until they’re fully coated.

In the prepared baking dish, layer half of the noodle mixture, then half of the sauce, and top with half of the shredded cheese.

Repeat the layering with the remaining noodles, sauce, and cheese.

Bake in the preheated oven for 20 minutes, or until the dish is warmed through and the cheese is bubbly. Serve immediately and enjoy!