1 (8 oz.) pkg. ruffled egg noodles
1 c. sour cream
6 oz. soft cream cheese
1/2 c. finely chopped onions
1 clove garlic, minced
1 1/2 lbs. ground beef, lean
1 (15 oz.) can tomato sauce with tomato pieces
1 tsp. oregano
1/4 c. Parmesan cheese
1/4 tsp. allspice
1 tsp. salt
Pepper to taste
Shredded Cheddar cheese

Cook and drain noodles. Beat sour cream and cream cheese together. Stir in onion and garlic and set aside. Brown ground beef. Stir in tomato sauce, oregano, Parmesan cheese, allspice, salt and pepper. Simmer 10 minutes.

In a 2 quart baking dish, layer half the noodles, half sour cream mixture and half the beef mixture. Repeat with rest of ingredients. Top with Cheddar cheese. Bake at 350 degrees for 30 minutes. Let stand 5 minutes before baking or refrigerate overnight, if desired. Serves 6.