1 lb. bulk Italian sausage
1/4 c. chopped onion
1 (1 lb.) can tomatoes, chopped
1 tsp. dried leaf oregano
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
3 eggs, slightly beaten
2 tbsp. melted butter
2 tbsp. chopped parsley
1/4 tsp. garlic powder
8 oz. hot, cooked fettuccine noodles
Additional Parmesan cheese

Crumble sausage; cook until sausage is done in a 10 inch oven-proof skillet. Add onion during last few minutes. Drain off grease. Stir in tomatoes, with liquid. Add oregano. Bring to a boil, reduce heat, and simmer (covered) about 20 minutes. Stir in Mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over tomato mixture. Mix together remaining 1/4 cup Parmesan cheese, eggs, butter, parsley, and garlic powder. Toss noodles with this mixture. Spread noodle mixture over the tomato/Parmesan mixture. Bake, uncovered, in oven preheated to 350 degrees about 25 minutes or until bubbly. Let stand a few minutes in skillet, then invert on serving plate. Sprinkle with additional Parmesan cheese. Cut in wedges to serve.