Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and ranch dressing mix. Brown for 5 minutes. Drain off excess grease.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Evenly add the egg noodles into the pot. Dump the tomato sauce evenly over the noodles. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. Stir well.
5. In a bowl whisk together the sour cream and cottage cheese. 
6. Add half of the noodle mixture into the bottom of a 9×13 inch pan. Then add dollops of the sour cream mixture over the top and spread with a rubber scraper. Finally add the remaining noodles on top. Sprinkle with the cheddar.
7. Bake at 350° F for 20-25 minutes. Serve and enjoy!

Stove/Oven Instructions:

1. Heat a pan over medium high heat and add in the beef and break it up. Add in the onion and ranch dressing mix. Brown for 5 minutes. Drain off excess grease. Stir in the two cans of tomato sauce.
2. Boil the pasta according to directions on the package. Drain. Stir the noodles in with the meat sauce.
3. In a bowl whisk together the sour cream and cottage cheese. 
4. Add half of the noodle mixture into the bottom of a 9×13 inch pan. Then add dollops of the sour cream mixture over the top and spread with a rubber scraper. Finally add the remaining noodles on top. Sprinkle with the cheddar.
5. Bake at 350° F for 20-25 minutes. Serve and enjoy!