4 oz. med. egg noodles
1 (8 oz.) pkg. cream cheese
1 c. cream-style cottage cheese
1/2 c. sour cream
1 lb. ground chuck
1 (14 oz.) jar spaghetti sauce
1/2 c. grated Parmesan cheese

Cook noodles according to package directions; drain. Spoon into a lightly greased 12x8x2-inch baking dish. Place cream cheese in a 1-quart microwave-safe bowl; microwave at HIGH 30-50 seconds. Add cottage cheese and sour cream; stir well.

Spread mixture over noodles. Crumble beef into a microwave-safe colander; place in a 9-inch pie plate. Cover with wax paper; microwave at HIGH 5-7 minutes or until meat is no longer pink, stirring after 3 minutes.

Combine beef and spaghetti sauce; spoon over cream cheese mixture. Sprinkle with Parmesan cheese. Cover tightly with heavy-duty plastic wrap; fold back one corner to allow a small space for steam to escape. Microwave at HIGH 8-10 minutes, giving dish a half-turn after 4 minutes. Yield: 6 servings.

NOTE: I use nonfat cottage cheese and sour cream.