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 12 x 8 x 2 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 in 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 a small corner of wrap to allow steam to escape. Microwave at high 8-10 minutes, giving dish a half turn after 4 minutes. Yield 6 servings.