Cook the Pasta:

Bring a large pot of salted water to a boil and cook the egg noodles or macaroni until al dente according to package directions. Drain and set aside.

Prepare the Beef Mixture:

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks (about 5–7 minutes). Drain excess grease if necessary. Add the diced onion and cook until soft (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds.

Make the Sauce:

Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and black pepper. Let it simmer for 5 minutes, allowing the flavors to blend together. Remove from heat.

Prepare the Creamy Layer:

In a medium bowl, mix the softened cream cheese and sour cream until smooth.

Assemble the Casserole:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter. Spread half of the cooked pasta evenly on the bottom. Add a layer of the creamy mixture, followed by half of the beef mixture. Repeat the layers with the remaining pasta, cream cheese mixture, and beef sauce.

Add Cheese & Bake:

Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Serve & Enjoy:

Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley for a fresh finish. Serve hot with a side of garlic bread or a simple salad.