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Sour cream noodle bake layers egg noodles with a rich ground beef and tomato sauce and a creamy sour cream filling. This protein-packed family casserole is a retro comfort food favorite that's still irresistible.
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish to prevent sticking.
Bring a large pot of salted water to a boil and cook the egg noodles just until al dente, about 6–8 minutes, then drain well.
While the noodles cook, brown ground beef and chopped onion in a large skillet over medium-high heat, breaking the meat into small crumbles until thoroughly cooked and no pink remains; drain excess fat.
Stir in tomato sauce, garlic powder, dried oregano, half the salt, and half the pepper into the beef mixture; simmer for 5 minutes over medium-low heat to blend the flavors.
In a mixing bowl, combine sour cream, cottage cheese, and the remaining salt and pepper; gently fold in the cooked, drained noodles, ensuring all are evenly coated, but do not over-mix.
Spread half the noodle mixture in the prepared dish, top with half the beef sauce, then sprinkle with 1 cup cheddar cheese; repeat with remaining noodles, beef sauce, and another cup of cheddar cheese.
Bake uncovered in the oven for 25–30 minutes, until the casserole is bubbly and the cheese is golden; let it cool for 5–10 minutes before serving for optimal texture.
