Layered Egg Noodle Bake

Ingredients

• 1 (12 ounce) package egg noodles
• 2 tablespoons olive oil
• 2 cups fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/4 teaspoon chopped fresh parsley
• 2 teaspoons Italian seasoning
• 1 tablespoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• ground black pepper to taste
• 1 teaspoon white sugar
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup chopped green onions
• 1/2 cup grated Parmesan cheese
• 1 pinch paprika

Directions

In a large pot with boiling salted water cook egg noodles until al dente. Drain.

In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.

In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.

To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.

Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.