1 lb. ground beef
1/4 c. celery, chopped
2 cans (6 oz. each) tomato paste
1/2 tsp. salt
1 c. dairy sour cream
1/2 lb. Cheddar cheese, divided
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1/2 tsp. dry or prepared mustard
1/4 tsp. pepper
1 pkg. (8 oz.) extra wide regular noodles
3/4 c. cottage cheese

Brown beef in a large skillet with the onions, celery and green pepper. Blend in tomato paste, mustard, salt and pepper. Cook and stir occasionally for 5 more minutes. Remove from heat.

Cook noodles according to package directions; drain. Blend in sour cream. Place half the noodles in bottom of buttered 2 quart casserole. Top noodles with half the meat mixture. Place half the cheese, sliced, over meat, top with all of the cottage cheese. Layer on remainder of noodles, topped with remainder of meat mixture. Shred remaining cheese; place on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until mixture is bubbly and heated through. Yield 10-12 servings.