1 (8 oz.) pkg. med. noodles
1/2 tsp. butter
1 1/2 lbs. lean ground beef
3 (8 oz.) cans tomato sauce
1/2 tbsp. sugar
1 tsp. salt
1/2 tsp. garlic salt
1/4 tsp. pepper
1 c. large curd cottage cheese
4 oz. cream cheese (softened)
1/2 c. sour cream
1 (4 oz.) can green chilies, chopped
1/2 c. thinly sliced green onions, including tops
1/4 c. grated Parmesan cheese

Grease a 9 x 13 inch baking dish. Cook noodles according to directions. Drain and add butter. Brown beef in small amount of fat. In a large saucepan, combine tomato sauce, sugar, salts and pepper. Add browned beef and simmer until meat is tender, about 30 minutes. Skim off fat. In separate bowl, combine cottage cheese, cream cheese, sour cream, onions, and green chilies. Mix until smooth and creamy. Fill baking dish in this order: 1/2 of the cooked noodles in the bottom of the pan; cover with 1/2 meat sauce; next all of the cheese mixture; spread remaining noodles evenly over cheese; use remaining meat sauce over noodles and finish with heavy coating of Parmesan cheese. Cover with foil and refrigerate. Before serving, heat in 350 degree oven for 45 minutes. Serves 12. Better if made the day before.