#70 - Supreme Beef Lasagna

(by Linda [Reigle] Bauman - friend, and Shirley McNevich)

1 pound ground chuck
2 jars 1 lb. 10 oz. size spaghetti sauce (your choice of style)
1 onion
salt
pepper
2 tsp. white sugar
1 one pound package egg noodles (medium wide)
2 cups sour cream
1 8oz. package Philly cream cheese
1 cup of grated mozarella cheese
1 cup parmasen cheese

Put ground chuck in a skillet. Add a tsp. salt, 1/2 tsp. pepper, 1 diced onion, sugar and cook until browned. In another pot, cook noodles according to directions on package and to your desired doneness. Drain noodles and put them back in the same pot you cooked them in. Add the sour cream and cream cheese to the noodles and stir by hand until well mixed. Add the spaghetti sauce to the ground chuck and stir to mix. In at least a 3-4 qt. size casserole dish (bigger if you have it, spray the casserole dish with Pam. Cover the bottom of the dish with the spaghetti sauce/ground chuck mix. Add a layer of the noodle mix and top the noodle layer with some mozarrela and parmasen. Keep layering the ingredients back and forth so that the last ingredient on the top is spaghetti sauce/ground chuck. Make sure that each noodle layer gets topped with mozarela and parmasen cheese. Bake at 350 degrees for 35-40 minutes or until bubbling hot. It's always better the next day as leftovers.