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In a small blender, blend together about one cup of cottage cheese, one cup of sour cream, and freshly chopped chives until the mixture is smooth and well combined.
In a glass baking dish, layer the cooked and drained extra wide egg noodles.
Preheat your oven to 350°F.
Pour the blended cottage cheese and sour cream mixture over the noodles.
Add approximately one cup of freshly grated Parmesan cheese along with a pinch of pepper and pink Himalayan salt.
Mix everything together until well combined, then spread it evenly in the baking dish.
Sprinkle additional fresh Parmesan cheese on top.
Cover the dish with foil and bake in the preheated oven for 35 minutes.
After 25 minutes, remove the foil and distribute half a stick of butter evenly over the top.
Return the dish to the oven uncovered for another 10 minutes, or until it is bubbly and crispy.