First things first, preheat your oven to 350°F (175°C). While that’s warming up, grease a 9x13-inch baking dish and set it aside. A little preparation goes a long way to making this meal stress-free.

Bring a pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set them aside. I usually start these first because they cook quickly and give me time to prepare the rest of the ingredients.

In a large skillet, heat a tablespoon of butter or oil over medium heat. Add the diced onions and sauté until they’re soft and translucent. Then, toss in the ground beef, breaking it up with a wooden spoon. Cook until it’s browned and cooked through. Drain any excess grease.

Season the beef with garlic powder, onion powder, salt, and pepper. Trust me, these simple seasonings make all the difference! You’ll notice the aroma filling your kitchen, and it’s a sign of good things to come.

In a large bowl, stir together the cream of mushroom soup, cream of chicken soup, sour cream, and 1 cup of shredded cheddar cheese. This creamy mixture is what makes the casserole so irresistibly good. Sometimes, I sneak in a dash of paprika for a hint of smoky flavor.

Add the cooked egg noodles and the beef mixture to the creamy filling. Stir until everything is well coated and combined. If it feels a little thick, you can splash in a bit of milk to loosen it up. Don’t be afraid to taste and adjust the seasoning here — it’s your casserole, after all!

Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. This cheesy layer is the cherry on top (or should I say cheese on top?). My kids always get excited at this step, knowing the melty cheese magic is about to happen.

Pop the casserole into the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. Let it rest for a few minutes before serving so it sets up nicely. The wait is tough, but it’s worth it!