Instructions:

Step 1:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2:
Cook the egg noodles according to the package instructions until al dente. Drain them well and set aside while you prepare the rest of the dish.

Step 3:
In a large skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. Season with salt and pepper to your taste. Once fully browned, drain any excess fat from the skillet.

Step 4:
Add the tomato soup, cream of mushroom soup (or cream of chicken if you prefer), milk, Worcestershire sauce, minced garlic, and dried onion flakes to the skillet with the ground beef. Stir everything together and let the mixture simmer gently for 2-3 minutes to blend the flavors.

Step 5:
Once the sauce mixture is well combined, add the cooked egg noodles to the skillet. Stir until the noodles are fully coated with the beef and sauce mixture.

Step 6:
Transfer the noodle and beef mixture into the prepared 9×13-inch baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top.

Step 7:
Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the casserole is heated through and bubbly on top.

Step 8:
After baking, remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld further and makes serving easier.