4 oz Noodles; Uncooked, Abt 2 C

      1 lb Lean Ground Beef

    1/3 c  Onion; Chopped

    1/4 c  Celery Chopped

      8 oz Tomato Sauce; 1 Cn

      1 t  Salt

      3 oz Cream Cheese; Softened, 1 Pk

    1/2 c  Cottage Cheese; Creamed

    1/4 c  Dairy Sour Cream

      1 ea Tomato; Md., Optional

  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
  cream.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling, then reduce the heat and simmer, uncovered,
  for 5 minutes, stirring frequently.  Remove from the heat.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and let sit for
  about 5 minutes or until the tomato slices are warmed.
  TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 1 1/2-quart casserole.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and bake in a 350
  degree F. oven until hot, about 30 minutes.  Serve immediately.