Italian Casserole

1 1/2 lbs. lean ground beef
2 cloves garlic, minced
2 tablespoons butter or margarine
3 8-oz cans tomato sauce
salt and pepper to taste
1 teaspoon crushed basil
1 teaspoon crushed Italian herbs
2 teaspoons sugar
1 cup cottage cheese
1 8-oz package cream cheese, softened
1/4 cup sour cream
1/2 cup chopped onion
1/3 cup chopped green pepper
1 1-lb package thin egg noodles
2 tablespoons butter or margarine
1 cup grated Parmesan or cheddar cheese
1/2 green pepper cut in strips
1 medium tomato, peeled, sliced
bit of pesto

Brown ground beef and minced garlic in 2 tablespoons butter or margarine. Add tomato sauce, salt and pepper, basil, Italian herbs and sugar. Simmer for 15 minutes, stirring frequently. In bowl, blend cottage cheese, cream cheese, sour cream, onion, and chopped green pepper. Grease a 9x13 inch casserole and set aside. Cook noodles according to package directions, cutting down on cooking time by 2 minutes. Drain noodles and stir in 2 tablespoons butter or margarine and sprinkle with salt and pepper to taste. Put 1/2 the noodles in bottom of casserole, making an even layer (keep this layer kind of thin). Spread cheeses over this and follow with rest of noodles. Cover with ground meat and top with grated Parmesan or Cheddar cheese. Lay strips of green pepper and tomato slices in a design over the top layer. Bake at 350 for 30 minutes or until hot and bubbly.