Instructions

• Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray and set aside.
• Cook the 12-oz medium egg noodles according to package directions; drain and set aside.
• In a large skillet over medium-high heat, cook 1 lb ground beef, breaking it into pieces, until no longer pink. Drain off and discard excess fat. Transfer the drained beef to a large bowl.
• In the same large bowl, add 1 (10.5-oz) can tomato soup, 1 (10.5-oz) can Unsalted Cream of Mushroom Soup, 1 cup milk, 1/8 tsp salt, 1/4 tsp pepper, 2 tsp Worcestershire Sauce, 1/4 tsp garlic, and 2 Tbsp onion flakes. Stir until the mixture is smooth and combined.
• Add the cooked, drained noodles to the bowl and stir gently until the noodles and beef are evenly coated with the soup mixture.
• Spread the noodle-and-beef mixture evenly into the prepared 9×13-inch pan. Sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
• Bake uncovered in the preheated oven for 25 to 30 minutes, until heated through and the cheese is melted. Let rest a few minutes before serving.