Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (80/20 is ideal)
  • 1 medium yellow onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (24 ounce/680g) jar tomato sauce (marinara or pasta sauce also work)
  • 1 (10.75 ounce/305g) can condensed cream of mushroom soup
  • 1/2 cup (120ml) sour cream
  • 1 pound (450g) wide egg noodles
  • 2 cups (225g) shredded cheddar cheese
  • Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, Italian seasoning, salt, and pepper; cook for 1 minute more, until fragrant.
  4. Stir in tomato sauce, cream of mushroom soup, and sour cream. Bring to a simmer and then reduce heat.
  5. While the sauce simmers, cook egg noodles according to package directions. Drain well.
  6. Add cooked noodles to the sauce and stir to combine. Pour the noodle mixture into the prepared baking dish.
  7. Sprinkle shredded cheddar cheese evenly over the top of the casserole.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Let cool slightly before serving. Garnish with chopped parsley, if desired.