Peel and chop the onion.
Heat the butter and olive oil in a skillet.

Add the onion and cook until transparent.

Add the scallions and stir to coat. Cook for 1 minute or until they start to soften.

Mix in the sauerkraut and carrots. Cook for 2-3 minutes.

Add the peas and snow peas to the pan. Cook for 5 minutes, stirring frequently.

Season with kosher salt. Sprinkle with sugar.

Cook for another minute.

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).

Drain the noodles thoroughly. Transfer to the bowl and toss with the cottage cheese and sour cream

Add the vegetables to the bowl and toss to combine.

Season with kosher salt and freshly ground pepper to taste. Add a few sprinkles more of sugar, if desired.

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

Transfer the mixture to the prepared casserole dish and place in the oven.

Bake for 30-35 minutes.

Remove from oven.

Cut and serve warm and garnish with chopped scallions or chives.