1 can diced tomatoes with basil, garlic and oregano, undrained
1 can diced tomatoes and green chiles, undrained
1 can tomato paste
1 tsp. garlic powder
1/2 tsp. dried Italian seasoning
1/4 tsp. pepper
3 cups med. egg noodles, uncooked
5 green onions, chopped
8 oz. container sour cream
4 oz. cream cheese, softened
1 cup sharp Cheddar cheese, shredded
1 cup Parmesan cheese, shredded
1 cup shredded mozzarella cheese
Directions:
Brown ground round in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain.
Stir in both cans diced tomatoes, tomato paste, garlic powder, Italian seasoning and pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; set aside.
Preheat oven to 350 F.
Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream and cream cheese until blended.
Spoon egg noodle mixture into a lightly greased 13-by-9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed.
Bake, covered, at 350 F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.
