| 1 | Lb. | Ground beef |
| 1/3 | Cup | Sour cream |
| 1 | Can (large) | Spaghetti sauce |
| 1/2 | Cup | Parmesan cheese, shredded |
| 3 | Cups | Broad egg noodles |
| 8 | Oz. | Mozzarella cheese, grated to make 2 cups |
In a skillet over medium high heat, cook beef until browned, breaking up lumps with a wooden spoon. Drain off fat. Stir in pasta sauce. Simmer uncovered, over medium-low heat for 10 minutes, stirring often. Meanwhile, in a large pot of boiling water, cook noodles until tender, but firm. Drain well. Combine grated mozzarella cheese with sour cream. In a greased shallow 8 cup casserole or baking dish, spread half the moodles. Layer on the mozzarella-sour cream mixture, then half the meat mixture, the remaining noodles and remaining meat. Sprinkle with parmesan cheese. Bake, covered at 350° for about 25 minutes or until hot and bubbly. Remove cover and cook 5 more minutes.