Beef Lombardi Casserole

1 lb lean ground beef or ground turkey/chicken
1 14.5 oz can diced tomatoes
1 10 oz can diced tomatoes and green chiles (such as Rotel)
1 6 oz can tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 12 oz package egg noodles
1 cup sour cream or plain Greek yogurt
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
In a skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain excess fat.
Add the diced tomatoes, diced tomatoes with green chiles, tomato paste, garlic powder, onion powder, salt and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and toss with the sour cream until fully coated.
Spread the creamy noodles in an even layer in the prepared baking dish. Top with the beef and tomato sauce, then sprinkle the shredded cheeses evenly over top.
Bake for 20-25 minutes until hot, bubbly, and the cheese is melted and lightly browned on top.
Let stand 5 minutes before serving. Enjoy!
For extra creamy noodles, stir in a splash of the starchy pasta cooking water with the sour cream.
Let the beef mixture simmer longer (30+ mins) for even deeper, more developed flavors.
Cover with foil if the cheese browns too quickly before the center is hot and bubbly.