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Submitted by: Michelle Greeley from Hayes, VA
Originally shared on the web 12/10/2018

1 lb. ground beef
14-1⁄2 oz. can diced tomatoes
8-oz. can tomato sauce
1⁄2 c. green pepper, chopped
4-oz. can sliced mushrooms, drained
1 clove garlic, chopped
2 t. salt
2 t. sugar
1⁄2 c. Burgundy wine or beef broth
8-oz. pkg. cream cheese, softened
1 c. sour cream
1⁄3 c. onion, chopped
2 c. shredded Cheddar cheese, divided
8-oz. pkg. wide egg noodles, cooked and divided

Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes with juice, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat 10 minutes. In a medium bowl, blend cream cheese, sour cream, onion and one cup Cheddar cheese; set aside. In an ungreased 13"x9" baking pan, layer half the beef mixture, half the noodles and half the cream cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 degrees for 40 minutes. Serves 6 to 8.