Cook ground beef, green onions, garlic, and 1/2 teaspoon salt in a large nonstick skillet over medium-high heat, stirring for 10 minutes or until the beef crumbles and is no longer pink.

Drain off any excess grease.

Stir in the tomato-basil pasta sauce and pepper.

Cover, reduce the heat, and simmer for 20 minutes.

While the meat sauce is simmering, cook egg noodles according to package directions.

Drain the noodles thoroughly.

In a bowl, combine the cooked noodles, ricotta cheese, sour cream, and the remaining 1/4 teaspoon salt. Mix well until blended.

Lightly grease a 2-quart baking dish.

Layer half of the egg noodle mixture in the baking dish.

Top with half of the ground beef mixture.

Repeat the layers with the remaining egg noodle mixture and ground beef mixture.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 25 minutes.

Remove from the oven and sprinkle evenly with shredded parmesan cheese.

Bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Let the lasagna stand for 10 minutes before serving.