Ingredients:

  • 16 oz extra-wide egg noodles
  • 2 tsp sea salt
  • 1.5 lbs lean ground beef (85/15 ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce (no added sugar)
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp freshly ground black pepper
  • 1 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Grease a 9x13 inch baking dish. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of water to a boil with 2 teaspoons of sea salt. Cook the egg noodles for 7 minutes until slightly firm to the bite. Drain and set aside.
  3. In a large skillet over medium-high heat, brown the ground beef in batches, allowing a dark crust to form. Drain excess fat if necessary, but leave enough to sauté the vegetables.
  4. Add the diced onion to the skillet and sauté until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the tomato sauce, Italian seasoning, smoked paprika, and black pepper. Stir to deglaze the pan, scraping up any brown bits (fond). Simmer for 5 minutes.
  6. Remove the skillet from the heat. Allow the sauce to cool slightly for 2 minutes, then gently fold in the full-fat sour cream until the sauce is a unified, creamy mahogany color.
  7. Combine the cooked noodles with the beef sauce and toss until well-coated. Transfer the mixture to the prepared baking dish.
  8. Top evenly with the shredded sharp cheddar cheese. Bake for 20 minutes until the cheese is melted and bubbling at the edges.