Sicilian Casserole

Brown ground chuck and diced onion over medium heat. Drain. Add tomato paste, water and Italian Seasoning. Stir well. Let simmer for about 30 minutes.

Bring 2 quarts of lightly salted water to a boil and add egg noodles. Cook until al dente, approximately 9 minutes. Drain.

In 2 quart saucepan, add cream cheese and milk and stir together over low heat until slightly thickened. Add 1/2 cup Parmesan/Reggiano cheese, green pepper, garlic powder. Stir together, then add the egg noodles into the cream cheese mixture and combine well.

In 2 quart casserole (with high sides), layer noodle mixture with tomato sauce mixture, starting with a thin layer of tomato sauce.

Add 1/3 of the noodles, sprinkle with 1/3 of the remainder of the Parmesan/Reggiano, then top with tomato sauce. Continue, ending with tomato sauce, then sprinkle the top with Parmesan.

Bake at 350 degrees for 30 minutes.