Here is one we tried last week from Gooseberry Patch. Don't they just have the best recipes?
I was a little fearful of this one because it sounded too simple to be any good, but I trusted that the ladies at Gooseberry Patch would not steer me wrong and I am so glad I did!
Here is the recipe as I have adapted it. As always, the printable version is linked in the title.
Back to School Past Bake
8 oz. pkg. cream cheese, well softened
1-1/2 C. sour cream
3 T. onion or more (sweet onions would be divine in this!)
12 oz pkg. egg noodles, boiled almost all the way.
2 lbs ground beef, browned
3 6 oz cans of tomato paste, or equivalent
2 C water
2 tsp sugar
2tsp salt, plus a lot more, to your own taste
freshly ground black pepper to your taste
Garnish with Parmesan or Romano cheese
Blend cream cheese, sour cream and onion; stir in cooked noodles. Place in an ungreased 3 qt. casserole dish; set aside. Combine beef, salt, tomato paste, water, sugar and pepper in a saucepan; heat thoroughly. Pour over noodles; sprinkle with Parmesan cheese and bake for 30 minutes.
The original recipe called for fully cooked noodles and baking the dish for 45 minutes, but I find this makes noodles intolerably soft, so I have reduced the cooking times on them. You can decide what works best for you.
Do not fall into the temptation to season this as you would a baked spaghetti. It is not the same dish.