1 lb. hamburger
1 clove garlic, crushed
1 tsp. salt
1 tsp. sugar
Dash of pepper
2 sm. cans Hunts tomato sauce
1 sm. can Hunts tomato paste
3-5 spring onions, chopped
1 (8 oz.) pkg. sm. egg noodles
1 (8 oz.) pkg. cream cheese
1 carton sour cream
1/2 c. grated Cheddar cheese
1/2 c. grated Mozzarella cheese
1 pkg. fresh mushrooms
1/4 c. chopped green peppers
1/4 c. chopped red peppers

Brown hamburger with green peppers, red peppers and onions until brown. Drain and return to skillet. Add salt, pepper, sugar, garlic, tomato sauce, tomato paste and return to heat. Simmer for 15 minutes. Cook noodles according to package; drain; pour into large glass casserole dish that has been sprayed with Pam. Pour sauce mixture over noodles.

In mixing bowl cream the sour cream and cream cheese together until smooth. Slice fresh mushrooms. Place the mushrooms on top of the sauce layer and press gently. Pour the cream cheese mixture over the top and smooth carefully. Sprinkle the cheese over the top.

Cover with foil and refrigerate overnight. Place in COLD oven and heat to 350 degrees. Cook 20 to 30 minutes or until cheese is melted and casserole bubbles. Test center for correct temperature. Excellent make-ahead dish.