1 pkg. Pennsylvania Dutch lg. flat egg noodles (about 4 c.)
1 lb. chopped ground round beef (hamburger meat)
1/4 c. sour cream
8 oz. pkg. cream cheese
8 oz. container cottage cheese
1 jar Aunt Millie's Meatless Tomato sauce (or any brand)
1/2 to 2/3 chopped onion (in tiny pieces)

A. Cook noodles about 8 to 9 minutes in salted boiling water. Drain. Divide in half and put half aside.

B. Mix the cheeses in bowl. Add chopped raw onion to the cheese mixture. Stir and blend, mixing well until cheese mixture is creamy.

C. Saute chopped meat in frying pan with a little garlic and tiny bit of oil. Lightly brown meat only.

Important: Just simmer meat a few minutes in pan. Now drain all liquid from the meat (fat, oil and juices). Add the jar of tomato sauce to meat and stir well together. (This is a little thick with the meat in sauce.) Put aside.

In a 2 quart casserole, lightly oil with 1 teaspoon of oil in bottom of dish only. Spread a layer of noodles in round pan dish casserole. Use half of the noodles from before. Spoon on top of noodles the entire cheese mixture. Spread another layer of noodles over the cheese. Over this noodle layer, spoon the entire meat with sauce on the top. Cover your casserole with Saran plastic wrap. Put in the ice box overnight. (This will enhance the cheese mixture with flavor.)

On the next day: Remove plastic wrap. Use foil to cover lightly in the oven. Heat in oven 375 degrees for about 35 to 45 minutes. Serve with garlic bread and your favorite salad. The 3 cheeses make this special.