Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.

In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat.

Stir in the diced tomatoes with juice, Rotel diced tomatoes and green chilies with juice, salt, black pepper, onion powder, garlic powder, and tomato paste. Mix well to combine.

Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.

Meanwhile, bring a large pot of salted water to a boil. Add the medium egg noodles and cook according to package directions until al dente. Drain the noodles well and transfer them to a large mixing bowl.

Add the sour cream to the hot noodles and stir until the noodles are evenly coated.

Spread the sour cream-coated noodles evenly across the bottom of the prepared baking dish. Spoon the meat sauce over the noodles, spreading it out with a spatula to ensure it’s evenly distributed.

In a small bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, and shredded mozzarella cheese. Sprinkle the cheese mixture evenly over the top of the meat sauce.

Cover the baking dish with aluminum foil and bake for 35 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt completely and turn golden brown.

Remove the casserole from the oven and let it rest for about 5 minutes before serving. Serve hot with garlic bread, a fresh green salad, or steamed vegetables.