Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray.

Bring water in a 5 to 6 quart saucepan over medium high heat to a low boil.

Add the egg noodles and cook the noodles al dente. Drain and rinse with cold water to stop the cooking process.

While the noodles are cooking, heat a 10 to 12 inch skillet over medium high heat. Add the ground beef, chopped sweet yellow onion and minced garlic, stirring often until the ground beef is no longer pink.

Drain any excess oil from the ground beef.

Return the ground beef and onion to the skillet, lower the heat to medium.

Stir in the tomato sauce, ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Continue to stir and cook the ground beef mixture just until the mixture is simmering. Remove from the heat.

Next add the cottage cheese, sour cream, sliced green onions, and the other ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper to a medium size mixing bowl. Stir to completely combine.

Stir in the cooked and cooled egg noodles. Stir until the noodles are evenly coated.

Spread ½ of the sour cream and egg noodle mixture over the bottom of the prepared baking dish.

Spoon ½ of the ground beef mixture over the sour cream noodle layer.

Sprinkle 2 cups of the shredded cheese over the ground beef mixture layer.

Repeat the layers with the remaining sour cream noodles, ground beef mixture and top it with the remaining 1 cup of shredded cheese.

Bake uncovered for 30 minutes until the cheese is melted and the ground beef mixture is bubbling. Serve while hot.