1 pound frozen home-style egg noodles
2 pounds ground beef
2 cans (15 ounces each) tomato sauce
1 tablespoon dried minced onion
2 teaspoons sugar
2 teaspoons each Italian seasoning, dried basil and dried parsley flakes
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/2 cup 2% milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded cheddar cheese
Minced fresh parsley, optional
Preheat oven to 350°. Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk.
Place half of the noodles in a greased 13×9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full).
Bake, uncovered, until bubbly, 40-45 minutes. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.