Cheesy Noodle Bake Casserole

In a large skillet over medium-high heat, brown the ground chuck, breaking it up with a spoon or meat chopper.

Add the garlic powder, onion powder, dried thyme, and minced garlic with red chili pepper to the meat. Stir to combine and cook for another minute.

Once the meat is fully cooked, carefully drain off any excess grease.

Pour the marinara sauce into the skillet with the meat. Stir to combine, bring to a simmer, and let it cook while you prepare the other components.

Cook the wide egg noodles according to package directions. Drain well and set aside.

In a large mixing bowl, combine the softened cream cheese, ricotta cheese, egg, Creole seasoning, 2 tablespoons of chopped fresh parsley, 1 cup of shredded mozzarella, and 1 cup of shredded cheddar.

Mix the cheese mixture until everything is well incorporated.

Add the cooked and drained egg noodles to the cheese mixture and gently stir until the noodles are fully coated.

Preheat your oven to 375°F (190°C).

To assemble the casserole, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Layer half of the cheesy noodle mixture over the sauce.

Top with another layer of meat sauce, followed by the remaining cheesy noodle mixture.

Pour the rest of the meat sauce over the top, spreading it evenly.

Sprinkle the remaining 1 cup of mozzarella and 1 cup of cheddar cheese over the sauce.

Garnish with the remaining 1 tablespoon of fresh parsley.

Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden.

Let it rest for 5-10 minutes before serving.