Beef and Noodle Casserole

1 lb. ground beef
1 (14.5 oz.) tomato sauce
2 cloves garlic, chopped
1 tsp. sugar
1 tsp. salt
1 (12 oz.) pkg. thin egg noodles
1 cup (8 oz.) sour cream
6 green onions, finely chopped
2 oz. cream cheese, softened
2 cups (8oz.) shredded mozzarella cheese
2 Tbls. chopped fresh parsley

In a large skillet, brown ground beef; drain. Add tomato sauce, garlic, sugar and salt and bring to a boil. Reduce heat and simmer for 30 minutes. Meanwhile cook noodles according to package directions; rinse with cold water and drain. Mix together sour cream, green onions and cream cheese until thoroughly combined while noodles cook; set aside. Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking pan with vegetable cooking spray. In prepared baking dish, spread half the noodles, cover with half the cream cheese mixture and top with half the mozzarella. Cover with all the meat sauce. Put in remaining noodles, cream cheese mixture and mozzarella.
Bake uncovered for 30 minutes, or until hot and bubbly. Garnish with parsley and serve. Enjoy!