Ingredients:
12 oz. extra-wide egg noodles, cooked and drained
1 lb. ground beef
1 can cream of chicken & mushroom soup
1 cup sour cream
1½–2 cups shredded cheddar cheese
½ tsp. salt
½ tsp. black pepper
**Optional: ½ tsp garlic powder or onion powder
Instructions:
Preheat the oven to 350°F.
Cook the egg noodles according to package instructions, drain, and spread them evenly in a glass baking dish.
In a bowl, mix the cream of chicken & mushroom soup with the sour cream until smooth.
Spread the raw ground beef evenly over the noodles. Spoon the soup and sour cream mixture over the beef.
Sprinkle shredded cheddar cheese evenly on top.
Season with salt, black pepper, and optional garlic or onion powder.
Cover tightly with foil and bake for 40–45 minutes, until the beef is fully cooked.
Remove the foil and bake an additional 10–15 minutes until the top is bubbly and lightly golden.