1-Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish to get things ready.

2-Cook the 8 ounces of uncooked wide egg noodles in salted boiling water until just barely al dente, about 5-6 minutes, then drain them well.

3-In a large bowl, stir together the 8 ounces of softened cream cheese, 1 cup of cottage cheese, ½ cup of sour cream, and 3 tablespoons of melted salted butter until fully mixed.

4-Heat 1 tablespoon of olive oil in a skillet over medium-high heat; add the 1 ½ pounds of ground beef, ½ cup of diced onion, and half of a medium green bell pepper (seeded and diced). Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes, then drain the fat.

5-Stir in the 1 can (14.5 ounces) of drained diced tomatoes, ¾ cup of condensed tomato soup (not diluted), and 1 teaspoon of Worcestershire sauce to build the flavorful base.

6-In the prepared baking dish, layer half of the cooked noodles, followed by half of the cheese mixture and half of the meat mixture. Repeat the layers and top with the 1 cup of shredded cheddar or mozzarella cheese for a gooey finish.

7-Bake uncovered for 25-30 minutes, or until heated through and the cheese is melted. Garnish with chopped fresh parsley, basil, or other herbs if desired, then serve it hot.