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In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally., Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper. , Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan., Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.