Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the Beef: In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.

Add Vegetables: Add the chopped onion and minced garlic to the skillet. Cook for about 3-4 minutes, until the onion is softened and fragrant.

Make the Sauce: Stir in the tomato sauce, diced tomatoes with green chilies, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and cook for about 10 minutes, until the sauce is thickened.

Cook the Noodles: While the sauce is simmering, cook the egg noodles according to the package instructions until al dente. Drain and set aside.

Combine Noodles and Sauce: In a large mixing bowl, combine the cooked egg noodles with the sauce. Stir until the noodles are evenly coated.

Layer the Casserole: In the prepared baking dish, spread half of the noodle and sauce mixture. Spread the sour cream and cottage cheese evenly over the top. Add the remaining noodle and sauce mixture on top.

Add Cheese: Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top of the casserole.

Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.

Serve: Garnish with fresh parsley if desired, and serve hot.