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Blend the cottage cheese until smooth.
Heat a medium pot over medium heat and add the oil. Once heated, add the mushrooms. Season with a pinch of salt and pepper and sauté, stirring occasionally, until mostly tender, about 8 minutes.
Stir in the beef and onion and continue cooking, stirring often, until the beef is browned and the onion is tender, about 8 more minutes.
Stir in the garlic and thyme and saute another minute.
Sprinkle the flour over the beef mixture and stir, cooking the flour for about 2 minutes.
Add the Worcestershire and beef broth and bring to a low boil.
Add the egg noodles. Cover and cook, stirring every 3 minutes or so, until the noodles are cooked through.
Stir in the blended cottage cheese until smooth and creamy.
Serve hot with parsley and extra ground black pepper and enjoy!