Layered Egg Noodle Bake

Ingredients

• Servings: 8
• 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

Recipe

• 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.