Peel and chop the onions.

Heat the butter and olive oil in a skillet.

Add the onions and stir to coat.

Cook, stirring until the onions soften.

Season with kosher salt.

Sprinkle with sugar.

Cook, stirring occasionally until the onions turn golden brown.

Deglaze the pan with the balsamic vinegar.

Remove from heat and set aside.

Mix together the cottage cheese and sour cream in a large bowl.

Bring a large pot of salted water to a boil.

Add the egg noodles and cook until soft but not mushy (about 8 minutes)

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish with butter.

Drain the noodles thoroughly and add to the mixture in the bowl.

Add the caramelized onions (reserve a few tablespoons) and mix everything together.

Season with kosher salt and freshly ground pepper to taste.

Transfer the mixture to the prepared casserole dish in the oven. Distribute the reserved caramelized onions evenly on top.

Bake for 30-35 minutes.

Remove from oven. Cut and serve warm and garnish with fresh chopped herbs