Cook Your Noodles

Bring a large pot of salted water to a rolling boil and cook your egg noodles until just tender, about two minutes less than package directions suggest. Drain well and set aside while you prepare the beef mixture.

Brown the Beef

Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until deeply browned and no pink remains, then drain any excess fat to keep your casserole from becoming greasy.

Build Your Flavor Base

Add diced onion to the browned beef and cook until softened and translucent, about five minutes. Stir in minced garlic and cook for another minute until wonderfully fragrant.

Create the Sauce

Pour in your tomato sauce, diced tomatoes, tomato paste, and beef broth. Sprinkle in Italian seasoning, salt, and pepper. Let everything simmer together for ten minutes, allowing the flavors to meld and the sauce to thicken slightly.

Combine Everything

Remove the skillet from heat and stir in the cooked noodles and sour cream until everything is evenly coated. The sour cream makes the sauce incredibly creamy and luxurious.

Assemble and Bake

Transfer half the mixture to a greased nine-by-thirteen-inch baking dish. Sprinkle with half the shredded cheese, then add the remaining noodle mixture and top with the rest of the cheese. Bake at three hundred fifty degrees for twenty-five minutes until the cheese is melted, bubbly, and lightly golden.