Egg Noodle Lasagna

1 (8oz) pkg wide egg noodles
1 lb lean ground beef
6 green onions, sliced (white and green parts)
2 large cloves garlic, minced
3/4 tsp salt, divided
1 (26oz) jar tomato-basil flavored pasta sauce
1/8 tsp pepper
1 (8oz) pkg mascarpone cheese (or cream cheese)
1 cup sour cream
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese

1.) Prepare egg noodles according to package directions then drain and set aside.
2.) Brown ground beef with green onions, garlic and 1/2 tsp salt in large skillet over medium heat. Drain well then stir in pasta sauce. Cover, reduce heat and simmer for 20 minutes.
3.) Add mascarpone or cream cheese, sour cream and remaining 1/4 tsp salt to the noodles and stir until blended.
4.) Layer half of the noodle mixture then half of the meat mixture in a lightly greased 2-qt baking dish. Repeat layers then bake at 350 degrees for 25 minutes.
5.) Remove from oven and sprinkle over Parmesan and mozzarella over the top. Bake an additional 5 minutes or until cheese is melted. Let sit for 10 minutes before serving. Serve with salad and garlic bread.