On the stovetop, place the egg noodles in a large pot of generously salted, boiling water. Remove from heat just before the pasta is al dente. Drain in a colander.
While the egg noodles are cooking, brown the ground beef over medium heat. As the beef begins to brown, add the diced onion, salt, pepper and garlic and cook until the beef is brown and the onions are translucent. Drain and set aside.
In a large mixing bowl, mix together tomato sauce and mushroom soup. Set aside.
Spray the bottom of a 2.5-3qt casserole dish with non stick cooking spray. Cover the bottom of the dish with half the noodles, then top with half the ground beef. Pour half the sauce over the beef. Then sprinkle on with half the grated cheese. Repeat.
Bake in the preheated oven for 30 minutes or until the edges are bubbly.
Remove from oven and let sit for 5 minutes before serving.
Video
Notes
Don't skip salting the water. To make sure your casserole has all of the zesty, savory flavor it should, don't skip generously salting the water you'll boil the pasta in.
Grating your own cheese is a MUST. Packaged grated cheese sounds like a great short cut, but those cheese shreds are coated with a starch to keep them from clumping together in their bag. It will also keep the cheese from melting creamy & smooth in your casserole.
Be careful not to overcook & dry out the ground beef. Add the onions while the ground beef is still browning.
Cook the pasta just until al dente. Pulling the egg noodles from the heat and draining them while they're still a little firm will keep them from being mushy after baking in the casserole. Like the ground beef, your pasta will continue to cook during the bake time.