2 lbs. lean ground beef
2 tbsp. butter, melted
1 (15 oz.) can tomato sauce
2 cloves garlic, crushed
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
3/4 c. green onions, thinly sliced
1/3 c. fine egg noodles, cooked
2 c. (8 oz.) Cheddar cheese, shredded
1/8 tsp. paprika

Cook ground beef in melted butter in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain well. Add tomato sauce and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Transfer meat mixture to a buttered 13 x 9 x 2 inch baking dish. Set aside.

Beat cream cheese and sour cream at low speed of an electric mixer until smooth. Add green onions, stirring gently to combine. Spread cream cheese mixture evenly over meat mixture. Top with noodles. Sprinkle Cheddar cheese over casserole. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until hot and bubbly. Yield: 8 servings.