Preheat the oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef for 5-7 minutes; drain excess fat.

Add diced tomatoes, diced tomatoes with green chilies, tomato paste, Worcestershire sauce, garlic powder, onion powder, oregano, and red pepper flakes to the beef. Simmer for 5 minutes.

Cook egg noodles in a pot of salted boiling water until al dente, about 6-8 minutes; drain.

In a mixing bowl, combine sour cream and cottage cheese. Stir until smooth.

In a greased 9x13 inch baking dish, layer half the cooked egg noodles, then the creamy mixture.

Top with remaining noodles and then pour the beef mixture evenly on top.

Sprinkle shredded cheddar cheese over the top of the casserole.

Bake in preheated oven for 25-30 minutes until the cheese is melted and golden brown.

Let cool for 5 minutes before serving; garnish with green onions if desired.