Preheat the oven to 350 degrees F and spray a 9X13 casserole pan with a non-stick cooking spray.
Cook the noodles based on the package instructions to al dente. You want the noodles to still be firm.
Then brown the beef with the diced onion in a large skillet over medium high heat until the beef is browned. Drain off any of the excess grease.
Then stir in the garlic, salt, pepper, tomato sauce and sugar. Simmer on low for 10-15 minutes so that the flavors can combine. Then remove the pan from the heat and allow the beef to come to room temperature.
Stir in the sour cream until combined. Then gently stir in the egg noodles and 1 cup of the shredded cheddar cheese, being careful not to break the noodles.
Pour the mixture into the casserole pan, top with the remaining shredded cheese and bake for 15-20 minutes until bubbly and the cheese has melted and the top of the casserole is browned slightly.
Let the casserole sit at room temperature for 10-15 minutes. Then it’s ready to serve and enjoy!
Notes
Refrigerate any leftovers in an airtight container for up to 5 days. You can use greek yogurt instead of sour cream if you prefer. Also, I generally use cheddar cheese in this recipe but any of your favorite types of cheese would be delicious in this casserole.