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Preheat oven to 350°F and lightly grease a 9x13-inch baking dish. Cook egg noodles according to package directions, then drain.
Heat olive oil in a large skillet over medium heat. Add ground beef and onion, then cook for 6 to 8 minutes until the beef is browned and the onion is softened. Stir in garlic, Italian seasoning, salt, and black pepper, and cook for 30 seconds.
Add tomato sauce to the skillet and simmer for 3 to 4 minutes, stirring well.
In a medium bowl, mix sour cream, cottage cheese, and 1 cup of shredded cheddar cheese until combined.
Spread half of the noodles into the baking dish. Layer with half of the sour cream mixture, then half of the beef mixture. Repeat the layers.
Top with the remaining 1 cup cheddar cheese. Bake uncovered for 20 to 25 minutes until hot and bubbly.
Sprinkle with parsley before serving. Store leftovers covered in the fridge for up to 3 days.