Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch baking dish.

Cook the noodles: Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain well and set aside.

Prepare the beef mixture: In a large skillet over medium-high heat, cook ground beef, breaking it up with a spoon, until no pink remains and beef is well-browned, about 8-10 minutes.

Add diced onion to the beef and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.

Stir in tomato sauce, salt, pepper, and Italian seasoning. Simmer for 10-15 minutes until sauce thickens slightly. Remove from heat.

Make the cheese mixture: In a medium bowl, combine sour cream, cottage cheese, and 1 1/2 cups of the shredded mozzarella. Mix well until evenly combined. Season with salt and pepper to taste.

Layer the casserole: Spread half the cooked noodles in the bottom of the prepared baking dish. Spread the beef mixture evenly over the noodles. Top with remaining noodles.

Spread the creamy cheese mixture over the top noodles, then sprinkle with the remaining 1/2 cup mozzarella cheese.

Bake for 30-40 minutes until cheese is melted and bubbly and edges are golden brown. Internal temperature should reach 165 degrees Fahrenheit.

Let rest for 10-15 minutes before serving. Garnish with fresh parsley. Store in refrigerator for up to 4 days or freeze for up to 3 months.