beef stroganoff casserole

beef stroganoff casserole 1 can cream of mushroom soup. 1 can cream of chicken soup. 8 oz of sour cream. 12 oz of uncooked egg noodles. 1 pound of ground beef. ⅓ cup of grated parmesan cheese. In a skillet, brown the ground beef and drain off the fat. Cook the noodles according to the package instructions and drain off water. In a bowl, mix together the soups and sour cream until well combined then add in the beef and noodles. Place the mixture in a 10×13 casserole dish and cover with foil. In a preheated oven to 350° bake for 30 to 40 minutes and top with parmesan cheese.