Set a large pot of salted water to boil and cook the egg noodles until al dente following package guidelines. Once drained, rinse under cold water to halt further cooking and toss with a bit of olive oil to keep from sticking.

In a large skillet, brown the ground beef thoroughly, breaking it up into crumbles, then drain off any rendered fat.

Add the chopped onion and minced garlic to the beef and sauté together until aromatic, approximately 3 minutes.

Stir in the tomato sauce and diced tomatoes. Blend in Worcestershire sauce, smoked paprika, red pepper flakes, and season with salt and pepper. Simmer for about 5 minutes until the sauce reduces slightly.

In a large bowl, combine sour cream, cottage cheese, Parmesan, and the cooked noodles, mixing until well blended.

Layer half of the creamy noodle mixture into a greased baking dish. Distribute half of the beef mixture over the noodles and sprinkle with half of the cheddar cheese.

Repeat with a second layer of the noodle mixture, followed by the remaining beef and cheddar. Top off with an additional layer of cheddar cheese.

Bake uncovered at 350°F for 25 to 30 minutes until the cheese is bubbly and melted.

Garnish with chopped fresh parsley just before serving.