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Ingredients Jump to Instructions ↓

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  11. 1 pound lean ground beef

  12. 1 (14 1/2-ounce) can tomato sauce

  13. 2 cloves garlic, chopped

  14. 1 teaspoon granulated sugar

  15. 1 teaspoon salt

  16. 1 (12-ounce) package thin egg noodles

  17. 1 cup (8 ounces) sour cream

  18. 6 green onions, finely chopped

  19. 2 ounces cream cheese, softened

  20. 2 cups (8 ounces) shredded mozzarella cheese

  21. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown ground beef; drain. Add tomato sauce, garlic, sugar and salt and bring to a boil. Reduce heat and simmer for 30 minutes.

  2. Meanwhile cook noodles according to package directions; rinse with cold water and drain.

  3. Mix together sour cream, green onions and cream cheese until thoroughly combined while noodles cook; set aside.

  4. Preheat oven to 350 °F (175°C). Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray.

  5. In prepared baking dish, spread half the noodles, cover with half the cream cheese mixture and top with half the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella.

  6. Bake uncovered for 30 minutes, or until hot and bubbly.

  7. Garnish with parsley and serve.

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