1  pound lean ground beef

1  (14 1/2-ounce) can chopped tomatoes

1  (10-ounce) can diced tomatoes and green chiles

2  teaspoons sugar

2  teaspoons salt

1/4  teaspoon pepper

1  (6-ounce) can tomato paste

1  bay leaf

1  (6-ounce) package medium egg noodles

6  green onions, chopped (about 1/2 cup)

1  cup sour cream

1  cup (4 ounces) shredded sharp Cheddar cheese

1  cup shredded Parmesan cheese

1  cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.Stir together cooked egg noodles, chopped green onions, and sour cream until blended.  Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.

Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.

 6  Servings