1 pkg. wide egg noodles (8 oz.)
1/4 tsp. garlic puree
2 cans (8 oz.) tomato sauce
1/2 c. sour cream
6 green onions, finely sliced
1 lb. ground beef
1/2 tsp. salt
1 pkg. cream cheese (3 oz.)
3 tbsp. cottage cheese
1/2 c. grated Cheddar cheese

Cook noodles in boiling salted water until tender; drain. Meanwhile, brown meat, stirring with a fork until crumbly; stir in garlic and salt. Add tomato sauce and simmer over low heat while noodles cook. Mix together the cream cheese, sour cream, cottage cheese and add green onions. Alternate layers of noodles, meat sauce, and cream cheese mixture in a 2 1/2 quart casserole. Sprinkle the top with grated cheese. Bake in a moderate oven, 350 degrees, for 20 minutes. This can be made one or two days ahead. Serves 6.