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Heat the avocado oil in a large pan over medium heat. Add the onion and carrot and cook until the onions are translucent, about 4 minutes.
Add the garlic, tomato paste, and thyme, and cook for an additional minute. Add beef and partially cook.
Next, add the noodles, tomato sauce, and broth to the pan. Bring to a boil and then reduce to a simmer. Stir, cover, and cook for 10-15 minutes or until the noodles are al dente.
Remove from the heat and stir in the peas, cottage cheese, and cheddar. Place the lid back on and let sit for 3-5 minutes.
Remove the lid and stir again. Serve with a little more cheese sprinkled on top.