Preheat the oven to 350-degrees and spray a 9”x13” casserole dish with non-stick cooking spray.
In a large skillet, warm the oil over medium heat.
Add the onions and 1 teaspoon of salt and cook, stirring often, until deep amber in color, about 40 minutes.
Add the garlic and cook, stirring constantly, for 2 minutes; remove from the heat and set aside.
Bring a large stockpot of generously salted water to a rolling boil.
Add the noodles and cook until very al dente, about 4 minutes, then strain.
Meanwhile, in a stand mixer fitted with the whisk attachment, whip the eggs until very foamy and triple in size, for 2 to 4 minutes on high speed.
Add the cottage cheese, sour cream and everything bagel seasoning and whip until almost smooth, about 2 minutes more; there should only be a handful of small curds left from the cottage cheese.
Add the caramelized onion mixture and noodles and stir to combine.
Transfer the mixture to the prepared casserole dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for 15 minutes more.
Serve warm, room temperature or chilled with a sprinkling of everything bagel seasoning.