2 1/2 lb. ground beef
4 tbsp. butter
1 garlic clove, chopped
2 sm. cans tomato sauce
10 oz. pkg. med. egg noodles
1 c. Cheddar cheese, grated
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 (8 oz.) cream cheese
1 (16 oz.) carton sour cream
4 green onions, also use the green tops, chopped
2 cans cream of mushroom soup

Brown ground beef and garlic in butter. Add tomato sauce, salt, pepper and sugar. Simmer 15 minutes. In separate bowl mix cream cheese, sour cream and chopped green onions. (Since my family does not care for crunchy onions, I saute them with the ground beef and garlic.) Set aside cooked noodles.

Use two 2 quart casseroles. Layer noodles, meat, grated cheese and sour cream mixture. Top each casserole with 1 can of soup. Bake at 325 degrees for 30 minutes or until hot. During the last 10 minutes. Sprinkle with extra shredded cheese. Each casserole serves 6. If you don't need both, you can freeze one.