Fill a large pot with water, season it generously with salt, and bring it to a rolling boil. Cook the egg noodles according to package directions until al dente. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Drizzle with a little olive oil to prevent them from sticking together, then set aside.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart into small crumbles as it cooks. Once no longer pink, drain any excess fat to keep the dish balanced in texture.

Add the finely chopped onion and minced garlic to the skillet, stirring frequently. Sauté for about 3 minutes, or until the onions become translucent and aromatic.

Pour in the tomato sauce and drained diced tomatoes, ensuring they coat the beef mixture evenly. Stir in the Worcestershire sauce, smoked paprika, and red pepper flakes, then season with salt and pepper to taste. Let the sauce simmer for approximately 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

In a large mixing bowl, combine the sour cream, cottage cheese, shredded Parmesan, and the cooked egg noodles. Stir until the mixture is smooth and evenly distributed.

Spread half of the creamy noodle mixture into a greased baking dish, creating an even layer. Spoon half of the beef and tomato mixture on top, followed by half of the shredded cheddar cheese. Repeat the layers, finishing with a generous layer of cheddar on top.

Bake uncovered in a preheated 350°F oven for 25-30 minutes, or until the cheese is melted and bubbly with a golden hue.

Remove from the oven, sprinkle with freshly chopped parsley if desired, and serve immediately while hot.