Ingredients:

  • 1.5 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • 12 oz extra-wide egg noodles
  • 15 oz tomato sauce
  • 1 cup full-fat sour cream
  • 4 oz cream cheese, softened
  • 0.5 cup low-sodium beef broth
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the extra-wide egg noodles for 2 minutes less than the package directions for al dente. Drain and set aside.
  2. In a large oven-safe skillet or Dutch oven over medium-high heat, sear the ground beef undisturbed for 3 minutes to develop a crust. Break up the meat, add diced onions, and cook until translucent.
  3. Stir in the minced garlic, smoked paprika, and oregano, cooking for 1 minute until fragrant. Drain any excess fat if necessary.
  4. Lower heat to medium and stir in the tomato sauce, beef broth, Worcestershire sauce, sour cream, and softened cream cheese. Stir until the cheeses are melted and the sauce is velvety.
  5. Fold the par-boiled noodles into the beef sauce until well coated. Top evenly with shredded sharp cheddar cheese.
  6. Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving.