Here's a recipe I tried tonight. I've made some changes to the original recipe, which make it a lot tastier.
12oz bag egg noodles
1 pound ground beef (I used 80%)
1 bag chopped frozen onions
1/2 bag chopped frozen green peppers
1 teaspoon minced garlic
2 cans Campbell's tomato soup
2 tablespoons worchestershire sauce
1/2 cup grated cheese
Cook noodles according to directions on package. Drain and set aside.
Heat your olive oil in a pan and add the onions, peppers, and minced garlic. Cook a few minutes and then add your ground beef. You want the vegetables to be soft, the meat to be cooked, but be careful not to overcook the garlic as you don't want it to taste bitter or burnt. Drain off the grease. Add salt, pepper, garlic powder, and onion powder to taste.
Combine tomato soup and worchestershire sauce. Mix well.
Grease a baking pan. Make layers of meat mixture, then noodles, then meat mixture, then noodles, etc, until done. Top with tomato soup mixture and then grated cheese.
Bake in a pre-heated oven at 325 degrees for 45 minutes or so.
I thought this recipe was great, but I don't like the baking part. I don't like when the noodles get crunchy. They start off crunchy right from the package. Why would I want to cook them in water to get them soft, only to put them in the oven and make them crunchy again? Seems like some time space continuum.
So, you're welcome to bake it, but next time I'm going to skip that step.. I'm going to just mix everything in a large bowl and have the tomato soup preheated a bit, and bake it just a little to melt the cheese.
By the way, you use the soup as it is. Don't follow soup directions which call for adding in water. Just use it as is.