Beef Lombardi

This is a recipe I found in Southern Living by Charlotte Skelton. It is a great casserole dish for a hearty weeknight meal and freezes well. It serves 6.

1 lb. lean ground beef (can also substitute with ground turkey)
1 (14 1/2-oz.) can chopped tomatoes
1 (10-oz.) can diced tomatoes and green chilies
2 teaspoons sugar (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 (6-oz) can tomato paste
1 bay leaf
1 (6-oz) package medium egg noodles
6 green onions chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and no longer pink. Drain.

Stir in chopped tomatoes and next four ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer for 20-30 minutes. Meanwhile cook egg noodles separately according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended. Place noodle mixture in bottom of lightly greased 13-x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350 degrees for 35 minutes. Uncover casserole, and bake 5 more minutes.