1 lb. lean ground beef
1 clove garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. sugar
3 cans (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
4 oz. cream cheese, softened
1 c. sour cream
3/4 c. (1 bunch) chopped green onions, white & green parts
1/2 c. sliced, pitted black olives
1 pkg. (8 oz.) 1/2" wide noodles
1 tbsp. butter
1 c. shredded Cheddar cheese

In large skillet, combining ground beef, garlic, salt, pepper, sugar, tomato sauce and tomato paste. Bring to a boil, stirring to break up meat. Simmer uncovered for 15 minutes, stir occasionally.

In bowl combine cream cheese, sour cream, onions and olives. Cook noodles in boiling salted water according to package directions. Do not overcook noodles. Drain in colander and toss with butter.

Spoon about 1 cup of meat-tomato mixture in the bottom of a greased, shallow 13 x 9 inch 2 quart casserole. Spread noodles evenly on top. Cover noodles completely with the meat-tomato mixture first, then the cream-cheese mixture. Top all with shredded Cheddar cheese. Bake in preheated 305 degree oven 15-20 minutes or until bubbly. Makes 6 servings.