Step 1

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.

Step 2

Cook the egg noodles in a large pot of salted water according to package directions until al dente. Drain well.

Step 3

Meanwhile, in a large skillet over medium-high heat, cook the ground beef. Cook until the onion until the beef is browned and the onion is soft, about 5-7 minutes. Add the garlic and cook 1 minute more. Drain the excess fat.

Step 4

In a large bowl, whisk together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, salt, pepper, garlic powder, and onion flakes.

Step 5

Add the cooked beef mixture and the cooked noodles to the soup mixture. Stir until everything is evenly combined.

Step 6

Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the Parmesan cheese evenly over the top.

Step 7

Bake uncovered for 25-30 minutes until hot and bubbly. Let stand 5 minutes before serving.