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Ingredients
1 Pound ground beef
12 Ounces egg noodles
1 (10 3/4 oz) Can tomato soup
1 (10 3/4 oz) Can cream of mushroom soup
3 Garlic cloves, minced
1/2 Yellow onion, finely chopped
1 Cup half & half
1/2 Cup parmesan cheese, grated
1 Tablespoon Worcestershire sauce
1/4 Teaspoon red pepper flakes
Kosher salt & freshly ground pepper, to taste
Instructions
Preheat oven to 350�F, and bring a large pot of salted water to boil and cook pasta until al dente.
Cook beef in a large pan or skillet over medium-high heat for 10 to 12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5 to 6 minutes, or until softened and fragrant, season generously with salt and pepper.
Mix together tomato and cream of mushroom soup in a large bowl, then stir in half & half and Worcestershire sauce. Season with red pepper flakes, salt and pepper then stir together to combine.
Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven and bake for 25 to 30 minutes, or until cheese is melted and bubbly.
Remove from oven and let cool 5 minutes before serving.