• Begin by preheating your oven to 350°F (180°C). Prepare a 9 x 13-inch baking dish by greasing it lightly and setting it aside.

For Noodles:

• Cook the wide egg noodles in a pot of salted boiling water according to the package instructions until they are just under al dente, taking about 5-6 minutes. Once cooked, drain and set them aside.

For Filling:

• In a large mixing bowl, blend together the softened cream cheese, cottage cheese, sour cream, and melted butter until smooth. Set this mixture aside for later use.
• In a skillet over medium-high heat, warm the olive oil. Once shimmering, incorporate the ground beef, diced onion, and green bell pepper. Cook this mixture until the beef is browned and the onion turns translucent, which should take about 5-7 minutes. Drain any excess fat when done.
• Add the drained diced tomatoes, condensed tomato soup, and Worcestershire sauce to the skillet. Stir to combine the ingredients well.

To Assemble:

• Begin layering in the greased baking dish by placing half of the cooked noodles at the bottom. Follow this layer with half of the cream cheese mixture, and then half of the meat mixture. Continue this layering with the remaining noodles, cream cheese mixture, and meat mixture. Finally, sprinkle the top with shredded cheese.
• Transfer the baking dish to the preheated oven and bake uncovered for 25-30 minutes, or until the casserole is thoroughly heated.
• Once baked, garnish with fresh herbs if desired, and serve to enjoy this delightful dish!