Layered Meatball Casserole

2 1/2 cups prepared spaghetti sauce, divided…
1 (16 ounce) package frozen meatballs, bite-size and thawed (or homemade cause I hate premade meatballs lol )
1 (3/4 ounce) package fresh basil leaf, chopped
1 (7 ounce) can sliced mushrooms, drained
2 tomatoes, sliced 1/4-inch thick
1 cup ricotta cheese
1 cup sour cream
2 large eggs
3 teaspoons roasted garlic, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 of (12 ounce) package egg noodles, cooked
1 1/2 cups mozzarella cheese or 1 1/2 cups provolone cheese, shredded
fresh parsley, garnish (optional)

Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.Spread 1 cup spaghetti sauce over bottom of baking dish.Place meatballs on top of sauce.Layer basil, mushrooms and tomatoes.In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce.Stir in garlic, salt, oregano and prepared noodles.Pour mixture over layered ingredients in baking dish.Top with cheese.Bake for 55 minutes to 1 hour, or until bubbly.
Garnish with fresh parsley, if desired