Gourmet Casserole

1 pound ground beef
1 teaspoon oil
1 (14.5 oz) can diced tomatoes (I prefer to get regular tomatoes and squish them up) 1 (8 oz) can tomato sauce
1/2 cup chopped green bell pepper
4 medium mushrooms sliced
1 clove garlic, pressed or one half teaspoon garlic powder
2 teaspoons salt (I find this too much, just add to taste)
1/2 teaspoon pepper
2 teaspoons sugar
1/2 cup burgundy wine
6 ounces egg noodles
1 (3-oz) package cream cheese, softened
1 cup sour cream
1/3 cup chopped onion
4 ounces cheddar cheese, grated (1-cup)

Preheat oven to 350F.

Heat up oil and cook meat till no longer pink, breaking it up as it cooks. Drain off fat, if any.

Stir in tomatoes, tomato sauce, green pepper, mushrooms, garlic, salt, pepper, sugar and burgundy. Reduce heat to low and simmer uncovered for 10 minutes.

Cook noodles according to package directions and drain.

Combine cream cheese, sour cream and onion and stir into noodles.

Spread a third of meat mixture over bottom of 3-quart casserole. Cover with half the noodles. Repeat layers, ending with meat. Sprinkle top with sharp cheddar cheese

Bake uncovered for 35 to 40 minutes until hot and bubbly.

Servings: 8