Preheat oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Cook 12 ounce bag medium egg noodles to package directions and drain well.
In a large skillet, cook and crumble 1 pound ground beef. Season with a little salt and pepper (to taste). Drain excess grease.
In a large bowl stir together 10.75 ounce can tomato soup, 10.5 ounce can cream of mushroom soup, 1 cup milk, 2 teaspoons Worcestershire sauce, 1/2 teaspoon minced garlic, 2 Tablespoons dried onion flakes and a little bit of salt and pepper.
In the same large bowl, stir in cooked egg noodles and cooked ground beef. Spread mixture into prepared baking dish.
Bake, uncovered, for 25-30 minutes. If the top looks like it's getting too dry or crispy, remove and add aluminum foil on top and put back in the oven to finish cooking.
Then top with 1/4 cup grated Parmesan cheese and serve with garlic bread and salad.
Video
Notes
This casserole can be frozen.
Use egg noodles or no-yolk noodles.
Like this with more sauce? Just double up on the tomato and cream of mushroom soups.
Onion powder can be substituted for the onion flakes. You would use about 1-2 teaspoons (to taste)