Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Stir in the canned diced tomatoes, diced tomatoes with chilies, tomato paste, Worcestershire sauce, garlic powder, onion powder, oregano, red pepper flakes, and season with salt and pepper. Let simmer for about 5 minutes.

Bring a pot of salted water to a boil. Cook the egg noodles until al dente, about 7-8 minutes. Drain and set aside.

In a separate bowl, combine the sour cream and cottage cheese until smooth.

In a greased 9x13-inch baking dish, layer half of the cooked egg noodles, followed by half of the sour cream mixture, and then the remaining noodles.

Spread the beef mixture over the layered noodles and top with shredded cheddar cheese.

Bake for 25-30 minutes until the cheese is melted and bubbly.

Allow the casserole to cool for about 5 minutes before slicing.

Sprinkle sliced green onions on top if desired and serve warm.