INGREDIENTS:
1 pound ground beef
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup sour cream
1 package (about 6 ounces) wide egg noodles
1 cup shredded cheddar cheese
Salt and pepper, to taste
Optional: chopped parsley for garnish
INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter.
Cook the Noodles: Cook the egg noodles according to the package instructions until they are just al dente. Drain and set aside.
Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until it is browned and no longer pink, breaking it apart with a spoon as it cooks. Drain any excess grease from the skillet.
Combine Ingredients: In a large mixing bowl, combine the cooked ground beef, condensed cream of mushroom soup, sour cream, and cooked egg noodles. Season with salt and pepper to taste. Stir until everything is well combined.
Assemble the Casserole: Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve: Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
