Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large (approx. 200g) onion, chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (at least 80% lean)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 (15 oz/425g) can tomato sauce
  • 1 cup (240ml) beef broth (low sodium recommended)
  • 2 tbsp (30ml) tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp chopped fresh parsley (plus extra for garnish)
  • 1 lb (450g) egg noodles
  • 4 cups (946ml) water, for cooking noodles
  • 1 tsp salt, for noodle water
  • 1 cup (226g) sour cream
  • 1/2 cup (113g) mayonnaise
  • 1 cup (113g) shredded cheddar cheese (plus extra for topping)
  • 1/2 cup (57g) shredded mozzarella cheese
  • 1/4 cup (28g) grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Add crushed tomatoes, tomato sauce, beef broth, tomato paste, and Worcestershire sauce. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally. Stir in fresh parsley.
  5. In a mixing bowl, combine sour cream, mayonnaise, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, and onion powder. Mix until well combined.
  6. In the prepared baking dish, spread half of the cooked noodles evenly. Top with half of the beef sauce. Repeat with the remaining noodles and sauce.
  7. Spread the cheese topping evenly over the casserole. Sprinkle with extra shredded cheddar cheese, if desired.
  8. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
  9. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley.