1. Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente. Drain and set aside.

2. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.

3. Add diced onion, garlic, and bell peppers to the skillet. Cook for 4–5 minutes until softened.

4. Stir in the tomato sauce, salt, pepper, paprika, and Italian seasoning. Simmer for 5–7 minutes.

5. In a large bowl, combine the noodles, beef mixture, and half of the shredded cheese. Stir in sour cream or cream cheese if using.

6. Transfer mixture to a greased 9×13-inch casserole dish. Top with remaining cheese.

7. Bake at 350°F (175°C) for 20–25 minutes until cheese is bubbly and golden.

8. Let cool for 5 minutes. Garnish with parsley and serve.