8 oz. pkg. ruffled egg noodles
3 oz. pkg. cream cheese, soft
1 c. commercial sour cream
6 med. scallions, finely chopped
1 clove garlic, minced, or 1 tsp. garlic salt
1 lb. ground beef chuck
1 (15 oz.) can tomato sauce with tomato pieces
1 tsp. salt
Pepper to taste
1 c. grated Cheddar cheese

Cook noodles according to package directions for using in dish requiring further cooking. Drain, rinse with hot water and drain again. Set aside.

Gradually beat the sour cream into the cream cheese. Stir in scallions and garlic. Set aside.

In a 10 inch hot skillet cook the beef, crumbling with a fork until it loses its red color. Stir in the tomato sauce, salt and pepper. Set aside.

In an oblong glass 2 quart baking dish (11 3/4 x 7 1/2 x 1 3/4) or similar pan, layer half the noodles, half the sour cream mixture and half the beef mixture. Repeat layers in same order. Sprinkle with Cheddar cheese. Cover tightly with plastic wrap. Refrigerate overnight. Bake in a preheated 350 degree oven until thoroughly hot, about 30 minutes. Let stand at room temperature about 10 minutes before serving. Serves six.