1 pkg egg noodles (medium better than wide)
1 lb ground beef
1 (6 oz) can tomato paste
1 (15 oz can) diced tomatoes
1/2 cup water
1 (3 oz) pkg cream cheese, softened
1/2 cup sour cream
4 green onions, chopped
1/2 cup shredded cheese (italian blend or try something different!)
Preheat oven to 350.
Prepare egg noodles according to package directions.
Meanwhile, brown ground beef with salt and italian seasoning. Cook beef in large open skillet over medium heat, stirring often. Cook 5-6 minutes or until meat crumbles and is no longer pink. Drain.
Stir in tomato paste and cook 2 minutes; stir in diced tomatoes, water, and bit of salt; reduce heat to medium low and simmer for 8 minutes.
To soften cream cheese, microwave in a microwave safe bowl for 20 seconds on high. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked egg noodles.
Place noodle mixture in bottom of lightly greased 11x7 baking dish. Top with beef mixture; sprinkle with shredded cheese.
Bake at 350 for 25 minutes or until hot and bubbly.
TO LIGHTEN RECIPE: substitute low-fat or fat free sour cream and use 2% reduced fat cheese.