1 (8 oz.) pkg. noodles (or elbow macaroni)
1 tbsp. butter
1 lb. ground chuck
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. creamed cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sour cream
1/3 c. minced green onions
1 tbsp. minced green pepper
Salt & pepper
Dash oregano

Cook noodles, drain and set aside. Melt butter in skillet over medium heat, add meat and cook, stirring with fork until meat has lost its red color. Stir in tomato sauce, simmer 2 minutes, remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green peppers. Season to taste. Spread half of noodles in 2 quart casserole, cover with cheese mixture, to with remaining noodles. Pour meat mixture over top. Bake at 375 degrees for 45 minutes or until bubbly and hot.