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

Add the onion and stir to coat. Cook, until they start to brown.

Stir in the peppers. Sauté 5 minutes.

Season with kosher salt. Sprinkle with sugar.

Cook for another minute.

Remove from heat and set aside.

Mix together the cottage cheese, sour cream, and Gochujang 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 creamy mixture.

Add the onion/pepper mixture to the bowl and toss to combine.

Season with kosher salt and freshly ground pepper to taste. Add a few pinches more sugar, if needed.

Preheat the oven to 350 degrees F. Grease a casserole dish.

Add the mixture to the casserole dish. Pack it down a bit.

Bake for 25 minutes.

Remove from oven.

When cool enough to handle, plate & serve.