Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a 9x13-inch baking dish.

Step 3

In a large skillet over medium heat, add the ground round.

Step 4

Cook the ground round, stirring constantly, until the meat crumbles and is no longer pink, about 5-8 minutes.

Step 5

Drain the fat from the skillet.

Step 6

Stir in the canned seasoned tomatoes (including its juices), the canned tomatoes and chiles (including its juices), the tomato paste, the salt, the Italian seasoning, and the pepper.

Step 7

Bring the mixture to a boil.

Step 8

Reduce the heat to low and simmer, uncovered, until thickened, about 5 minutes.

Step 9

Transfer the skillet from the heat.

Step 10

Prepare the egg noodles according to package directions. Drain the noodles.

Step 11

Stir together the hot cooked noodles, the green onions, the sour cream, and the cream cheese together until blended.

Step 12

Spoon the noodle mixture into the prepared baking dish.

Step 13

Top the noodles with the beef mixture.

Step 14

Sprinkle the cheddar cheese, the parmesan cheese, and the mozzarella cheese onto the meat mixture in that order.

Step 15

Cover and bake for 35 minutes.

Step 16

Uncover and bake until bubbly and the cheese is melted, about 5 minutes.

Step 17

Let stand for 10-15 minutes.

Step 18

Serve.