1 lb. ground chuck
1/4 c. finely chopped onion
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 c. dairy sour cream
1 c. creamed small curd cottage cheese
1 c. sliced cooked carrots
1/4 c. chopped fresh parsley
8 oz. med. noodles, cooked and drained
1 c. shredded Cheddar cheese

Crumble ground chuck into 3-quart glass casserole. Add onion and garlic. Cover and microwave (high setting) 3 minutes. Stir. Microwave 3 minutes more, or until beef loses its pink color. Pour off fat.

Stir in tomato sauce, salt and pepper. Microwave (high setting) 2 minutes, or until mixture begins to bubble.

Stir sour cream, cottage cheese, carrots and parsley into meat mixture. Add noodles and toss to coat.

Microwave (high setting) 5 minutes. Rotate casserole 1/2 turn. Microwave 5 to 7 minutes more or until hot. Sprinkle with Cheddar cheese. Microwave 2 minutes or until cheese melts. Makes 6 servings.