Preheat oven to 375°F. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
Cook egg noodles (12 ounces) according to package instructions, until just al dente. Drain well and set aside. Rinse pot noodles were cooked in with cold water. Drain (should be dry) and allow to cool a few minutes.
Add sour cream (1 1/2 cup), cottage cheese (3 cups), cream cheese (8 ounces), and green onions (3/4 cup ) to drained pasta pot and stir to combine. Add drained noodles back to the pot. Mix until evenly coated.
In a large skillet, brown beef (1 1/2 pounds) until there was no longer any pink. Drain off excess fat. Stir in salt (1 teaspoon), pepper (1/2 teaspoon ), garlic powder (1/2 teaspoon), Italian seasoning (1 teaspoon), and tomato sauce (15 ounces). Simmer on low for 5-7 minutes.
Assemble: spread half the noodles in the prepared baking dish in a single layer. Top with half the ground beef mixture, and then 1 1/2 cups shredded cheese. Repeat with noodles and meat. Cover with foil.
Bake in preheated oven for 30-35 minutes or until heated through. Remove foil and top with remaining 1 1/2 cups of cheese and return to the oven. Continue to bake until cheese melts, 7-10 minutes.