- 1 pound lean ground beef
- 1 clove garlic, crushed
- salt to taste
- 1 teaspoon white sugar
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) package egg noodles
- 6 green onions, chopped
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons sour cream
- 1 cup shredded Cheddar cheese
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in crushed garlic, salt, sugar and tomato sauce; cover and simmer for 15 to 20 minutes
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine green onions, cream cheese and sour cream. In a 9×13 inch baking dish, place 1/3 of the noodles, cheese mixture, and tomato sauce; repeat twice. Sprinkle Cheddar cheese on top of the casserole.
- Bake in preheated oven for 20 minutes or until bubbly; serve.