Ingredients

• 1 pound ground beef

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 3 tablespoons tomato paste

• 28 oz canned diced tomatoes

• 1 pound egg noodles

• ½ cup reserved pasta water

• 16 oz sour cream

• 4 oz cream cheese (room temperature)

• 1.5 cups cheddar cheese, hand shredded

• Salt and pepper, to taste

• 1 tablespoon garlic powder

• Parsley for garnish (optional)

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to package instructions. Reserve ½ cup of pasta water before draining the noodles. Set noodles aside.

2. Preheat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed. Stir in the tomato paste, canned diced tomatoes, salt, pepper, and garlic powder. Simmer on low heat for 10 minutes to allow the flavors to meld.

3. In a large mixing bowl, combine the cooked egg noodles, sour cream, cream cheese, and reserved pasta water. Mix until the noodles are evenly coated.

4. Preheat your oven to 375°F (190°C). In a greased 9x13-inch casserole dish, layer the creamy noodles evenly on the bottom. Spread the beef and tomato sauce mixture over the noodles. Top with shredded cheddar cheese.

5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish with parsley, if desired, and serve warm.