Hungarian Pasta with Cottage Cheese

Preheat your oven to the desired temperature of 350 degrees F (175 degrees C).

Fill a large pot with water and add a moderate amount of salt. Place the pot over high heat and bring the water to a rolling boil.

Cook egg noodles in the boiling water until they reach your preferred level of doneness, typically 8 to 10 minutes. Remove the noodles from the water with a slotted spoon and drain them thoroughly.

In a separate pan, cook the bacon over medium-high heat, stirring occasionally, until it is uniformly browned and fragrant, taking around 10 minutes. Remove the cooked bacon from the pan with a slotted spoon and place it on paper towels to drain excess moisture.

Add the cooked egg noodles to a large baking dish and stir in a generous amount of sour cream until it is fully incorporated.

Spoon an even layer of cottage cheese over the top of the noodle mixture. Sprinkle the crumbled bacon evenly over the cottage cheese and season with a pinch of salt.

Place the baking dish in your preheated oven and bake until the cottage cheese has softened, typically 3 to 5 minutes.