1 lb. med. egg noodles
2 1/2 lb. lean ground beef
4 tbsp. butter
1 tbsp. salt
1/2 tsp. garlic salt
2 c. creamed cottage cheese
2 c. sour cream
1 lg. onion, chopped fine
16 oz. can tomato sauce

Cook noodles until tender. Drain and rinse in cold water. Melt butter in skillet. Add meat and cook only until it has lost its red color; should be rare. Add salt, garlic salt and tomato sauce; simmer gently for 5 minutes, then remove from heat and set aside.

Combine cottage cheese, sour cream, onion and noodles. Alternate layers of noodles and meat mixture. Bake at 350 degrees for 30 minutes. Use a 4 quart casserole.

Note: If this assembled the night before and cooked the following morning, add extra cup of sour cream.