Hamburger Noodle Casserole

Hamburger Noodle Casserole 5 cups uncooked egg noodles 1 pound ground beef 2 garlic cloves, minced 1/2 large onion or 1 small onion, finely chopped 3 cans (24 total ounces) tomato sauce 1/2 teaspoon sugar 2 teaspoons dried oregano 1 teaspoon dried basil Cayenne Pepper, optional 3/4 teaspoon salt pepper 1 teaspoon dried parsley 8 ounces cream cheese (room temperature) 1 cup ricotta cheese 1/4 cup sour cream 3 green onions, thinly slices 2/3 up shredded cheddar cheese Cook egg noodles according to package directions and drain. Cook beef in a large skillet. Drain fat off if needed. Add in the garlic and onion. Cook until onion is done. Stir in tomato sauce, sugar, basil and oregano. Add salt and pepper to taste and a dash of cayenne pepper if you'd like. Cook until hot and flavors have combined. Add the cooked and drained noodles to the beef mixture. Combine the cream cheese, ricotta cheese, and sour cream until blended and smooth. Stir in the parsley and half of the onions and add a little salt and pepper. Spread half of the noodle mixture into the bottom of a greased 9x13 inch pan. Top with the creamy cheese mixture and finish with the remainder of the noodles. Cover and bake for 30 minutes in a preheated 350 degree oven. Uncover and sprinkle with the cheddar cheese. Bake 5-10 minutes longer, until cheese is melted. Sprinkle with the remaining green onions and serve.