01 -
Fill a big pot with water, add some salt, and crank up the heat till it’s boiling. Toss in your noodles, cook as it says on the package (aim for tender with a slight bite), drain, and set aside.
02 -
Heat a wide pan over medium. Throw in the beef, along with the onion and garlic. Keep stirring and breaking up the meat until the beef looks cooked through and the onions soften (this’ll take around 6 to 8 minutes). Carefully drain any fat.
03 -
Sprinkle in the Italian herbs, salt, and pepper. Stir to mix it well. Add the canned, diced tomatoes and cook for another few minutes (2 to 3 should do). Take it off the burner.
04 -
In a bowl, stir together the sour cream and cream of mushroom soup until it’s smooth and creamy.
05 -
Turn your oven on and preheat to 350°F (175°C). Grab a 9x13-inch dish, layer half the noodles first, then half the beef mix, next half the sauce mixture, and top with 3/4 cup of cheddar cheese. Repeat that layering method and sprinkle Parmesan cheese over the top.
06 -
Cover with foil and stick the dish in the oven. Let it bake for 20 minutes, then uncover and bake another 10-15 minutes. You’ll know it’s ready when the cheese on top bubbles and gets a little golden.
07 -
Allow a couple of minutes for everything to settle. If you like a pop of green, sprinkle with parsley, then serve warm.