Cook egg noodles until al dente. Drain and set aside.
Brown your selected meat in a large skillet. Drain fat and then set aside on a plate.
Heat 1 tbsp canola oil in the same skillet and sauté onions. Once onions are slightly translucent, add in mushrooms, red pepper and garlic. Continue to cook over medium heat until vegetables are tender.
Then add in meat, tomato sauce, broth and red split lentils. Add in your spices: salt, pepper, parsley and oregano. Feel free to add in any other spices you'd like such as red chilli flakes for some heat!
Let this mixture simmer for about 15 minutes over low heat, or until red lentils are cooked through.
Meanwhile, place your drained egg noodles into a large casserole dish. Mix in cottage cheese.
Top noodles with the meat and vegetable mixture and mix well to ensure the noodles are well coated.
Top with grated cheese. Bake for 20 minutes or until cheese is melted and bubbly.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/egg-noodle-bake/