Beef Noodle Bake

• 1 1/2 lb. ground round
• 1 (27 oz.) jar spaghetti sauce
• 8 oz. egg noodles
• 1 c. low-fat cottage cheese
• 1/2 c. fat-free sour cream
• 1/2 c. fat-free cream cheese
• 1 egg, beaten
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 3/4 c. low-fat shredded Cheddar or Mozzarella

1. Cook ground round in a nonstick skillet until browned and crumbled. Drain and pat dry with paper towels.
2. Combine ground round and pasta sauce, stirring well. Set mixture aside. Cook egg noodles according to package directions. Drain. Combine cottage cheese and next 5 ingredients in a large bowl. Add noodles. Stir well. Spoon half of noodle mixture into a 13 x 9 x 2 baking dish coated with cooking spray. Top with half of beef mixture.
3. Repeat layers. Cover and bake at 350u0b0 for 40 minutes. Uncover and sprinkle with Cheddar shreds. Bake 10 additional minutes. Let stand 10 minutes before serving.

ground round, spaghetti sauce, egg noodles, lowfat cottage cheese, sour cream, cream cheese, egg, onion powder, garlic powder, lowfat shredded cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53881 (may not work)