1 (12 oz.) pkg. wide noodles
1 tsp. butter
3 lbs. lean ground beef
1 (29 oz.) can tomato sauce
1 (28 oz.) can diced tomato & green chilies
1 tbsp. sugar
2 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper
2 c. large curd cottage cheese
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 (4 oz.) can green chilies, peeled & chopped
3/4 c. thinly sliced green onions, including tops
1 (8 oz.) pkg. Mozzarella cheese, grated & Parmesan cheese

Grease 2 (9"x13") baking pans. Cook noodles, drain, add butter. Brown beef in small amount of oil; drain. In large saucepan, combine tomato sauce, diced tomatoes and chilies, sugar, salt and pepper. Add meat and simmer until meat is tender, about 30 minutes.

In separate bowl, combine cottage cheese, cream cheese, sour cream, onion, green chilies. Mix well, fill dish in this order: 1/2 noodles, cover with 1/2 meat sauce, next divide cheese mixture, finish with heavy coating of Mozzarella and Parmesan cheese. Cover with foil, refrigerate. Before serving heat in 350 degree oven for about 45 minutes. Serves 24. Better if made day before.