Step 1

Cook the Pasta:

Step 2

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente.

Step 3

Drain the noodles and set them aside.

Step 4

Brown the Ground Beef:

Step 5

In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic.

Step 6

Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onions are soft, about 6-8 minutes.

Step 7

Drain any excess fat from the skillet.

Step 8

Season the Beef:

Step 9

Add the Italian seasoning, salt, and black pepper to the beef mixture. Stir to combine.

Step 10

Add the drained diced tomatoes to the skillet and cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.

Step 11

Prepare the Creamy Sauce:

Step 12

In a mixing bowl, combine the cream of mushroom soup and sour cream. Whisk until smooth.

Step 13

Assemble the Casserole:

Step 14

Preheat your oven to 350°F (175°C).

Step 15

In a 9x13-inch baking dish, spread half of the cooked egg noodles in an even layer.

Step 16

Top with half of the ground beef mixture, followed by half of the creamy sauce.

Step 17

Sprinkle with 3/4 cup of shredded cheddar cheese.

Step 18

Repeat the layers with the remaining noodles, beef mixture, creamy sauce, and cheddar cheese.

Step 19

Finish by sprinkling the grated Parmesan cheese over the top.

Step 20

Bake the Casserole:

Step 21

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 22

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Step 23

Garnish and Serve:

Step 24

Remove the casserole from the oven and let it rest for a few minutes before serving.

Step 25

Garnish with chopped fresh parsley if desired.

Step 26

Serve hot and enjoy!