Instructions:

• Begin by boiling a large pot of salted water. Add the 12-oz medium egg noodles and cook according to package instructions until al dente. Drain and set aside.
• In a skillet over medium heat, add 1 lb of ground beef. Cook until browned, breaking it apart with a spatula. This should take about 7-10 minutes. Drain any excess fat.
• In a large mixing bowl, combine the cooked egg noodles, browned beef, 1 can tomato soup, 1 can unsalted cream of mushroom soup, 1 cup milk, 1 tsp salt, 1/2 tsp pepper, 2 tsp Worcestershire sauce, 1/2 tsp garlic, 2 tbsp onion flakes, and 1 cup grated parmesan cheese. Mix everything together until well combined.
• Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13-inch baking dish. Spread it evenly across the dish.
• Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is bubbly and golden brown.
• Remove from the oven and let it cool for a few minutes before serving. This dish is perfect on its own or with a side salad for a complete meal.