Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

Cook the egg noodles according to the package directions.

Step 4

In a large skillet, cook the beef, crumbling it as it cooks, over medium heat until the meat is no longer pink, about 5-7 minutes.

Step 5

Drain the fat from the skillet.

Step 6

Add the tomato sauce, onion, sugar, Italian seasoning, basil, parsley flakes, garlic powder, salt, and pepper to the skillet.

Step 7

Bring the mixture to a boil.

Step 8

Reduce the heat to low.

Step 9

Cover and simmer for 10 minutes.

Step 10

In a small bowl, combine the cream cheese, sour cream, and milk.

Step 11

Place 1/2 of the cooked noodles in the prepared baking dish.

Step 12

Top the noodles in the baking dish with an even layer of 3 cups of the meat mixture.

Step 13

Layer on the cream cheese mixture.

Step 14

Add the spinach in an even layer.

Step 15

Add in the remaining meat mixture.

Step 16

Top the meat mixture with the remaining noodles.

Step 17

Sprinkle the Colby-Monterey Jack and cheddar cheeses over the top of the casserole.

Step 18

Bake, uncovered, until bubbly, about 40-45 minutes.

Step 19

Let the casserole stand for 10 minutes outside the oven.

Step 20

Serve topped with fresh parsley.