1 (12 oz.) package egg noodles
2 tbsp olive oil
2 C. fresh sliced mushrooms
1/2 C. chopped green bell pepper
1 onion, chopped
2 cloves garlic, minced
1 lb. lean ground beef
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 tsp chopped fresh parsley
2 tsp Italian seasoning
1 tbsp dried oregano
1/4 tsp cayenne pepper
1 tsp salt ground black pepper to taste
1 tsp white sugar
1 (8 oz.) package cream cheese
1 (8 oz.) container sour cream
1/2 C. chopped green onions
1/2 C. grated Parmesan cheese
1 pinch paprika
Drain them well and keep everything aside.
In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion for about 5 minutes.
Add the beef and cook till browned.
Drain the excess fat from the skillet.
Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt and black pepper and simmer, covered for about 30 minutes, stirring occasionally.
Set your oven to 325 degrees F and grease a large casserole dish.
In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green onion.
Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika.
Cook everything in the oven for about 45 minutes.