2 lbs. ground chuck
2 tbsp. butter
1 (12 oz.) pkg. wide, flat noodles
Dash of pepper
2 lg. (15 oz.) cans tomato sauce
1 pt. sour cream
6 sm. green spring onions (including tops)
1 tbsp. sugar
1 lg. (8 oz.) pkg. cream cheese
Enough grated Cheddar cheese to cover casserole

Use 3 quart Pyrex baking dish. Ahead of time, soften cream cheese, then mix sour cream in bowl, then add chopped onions, including some of the green tops. Set aside, but do not refrigerate.

In large skillet, brown chuck in the butter. Drain in colander and return to skillet. Add tomato sauce, sugar, pepper and 1 teaspoon salt (optional). Mix thoroughly and simmer for 20 minutes. Cook noodles according to package directions, adding a dab of butter to water, so they will be easier to work with after draining.

In baking dish, layer first noodles, then spread half cream cheese mixture, next a layer of meat. Repeat. You will end with a layer of meat covering the dish. Cover generously with grated cheese. Bake at 350 degrees for about 40 minutes.

Can be made a day ahead; cover with plastic wrap.