12 ounces wide Egg Noodles
1 pound Ground Hamburger
1 small Onion, chopped
1 Green Bell Pepper, chopped
2 Celery Ribs, chopped
1/2 cup Beef Broth
1 - 6 ounce can Tomato Paste
1 - 4 ounce can sliced Mushrooms
1/2 t. dried Oregano
1 - 8 ounce carton of Sour Cream
1 - 12 ounce carton small curd Cottage Cheese
1 t. Garlic Salt
2 cups shredded Mozzarella Cheese
1/2 cup grated Parmesan Cheese
Cook noodles according to package directions; drain and keep warm.
Cook hamburger until in a large skillet, stirring until it crumbles and is no longer pink. Drain and return meat to the skillet. Stir in onion, bell pepper, and celery. Cover and cook over medium heat for 15 minutes or until vegetables are tender, stirring occasionally. Stir in beef broth and next three ingredients and set aside. Preheat the oven to 350 degrees.
Combine sour cream, cottage cheese and garlic salt. Add to noodles, tossing to coat. Spread half of noodle mixture in a lightly greased 9 x 13 baking dish. Top with half of meat mixture, half of mozzarella cheese and half of the parmesan cheese. Repeat the layers with remaining noodle and meat mixture.
Cover and bake @ 350 degrees for 20 minutes. Sprinkle with remaining cheeses, and bake, uncovered, 10 minutes.