Ingredients
1 pound frozen home-style egg noodles2 pounds ground beef2 cans (15 ounces each) tomato sauce1 tablespoon dried minced onion2 teaspoons sugar2 teaspoons each Italian seasoning, dried basil and dried parsley flakes1-1/2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon pepper1 package (8 ounces) cream cheese, softened1 cup sour cream1/2 cup 2% milk2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 cup shredded Colby-Monterey Jack cheese1 cup shredded cheddar cheese Minced fresh parsley, optional
Preparation
Preheat oven to 350°. Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk.
Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full).
Bake, uncovered, until bubbly, 40-45 minutes. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.
