Ingredients:
• ½ tsp. salt
• 12 oz. wide egg noodles
• 2 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil
• 1 lb. lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz.) can tomato sauce
• 1 (10.5 oz.) can cream of mushroom soup
• 1/3 cup heavy cream
• 8 oz. sharp white cheddar, shredded, divided
• chopped fresh parsley to garnish
Instructions:
• Preheat oven to 350°.
• Cook noodles in large pot of boiling salted water
(1-2 min. less than al dente instructions on package). **Reserving 1 cup pasta water, drain noodles.
Return noodles to empty pot, add butter, coat well.
• Meanwhile, in another large pot on medium-high, heat oil. Cook beef until no longer pink, 4-5 min. Season with salt.
• Reduce heat to medium. Add onion and garlic, stirring until onion is translucent, 4-5 min.
• Add tomato sauce, soup, cream, and one-third of cheese. Bring to simmer adding half to 1 cup pasta water, mix well until cheese melts, about 1 min.
• Add noodles to pot, fold thoroughly into meat mixture.
• Pour into 13” x 9” baking dish, sprinkle with remaining cheese.
• Bake casserole until bubbly, about 30 min. Garnish with fresh parsley.