1 lb. lean ground beef, cooked
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. sugar
3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
4 oz. cream cheese, softened
1 cup sour cream
3/4 cup (1 bunch) chopped green onions (including green parts)
1/2 cup sliced, pitted black olives
1 (8 oz.) package 1/2 inch wide noodles
1 Tbsp. butter
1 cup shredded cheddar cheese

1 lb. lean ground beef, cooked 1 clove garlic, minced 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tsp sugar 3 (8 oz.) cans tomato sauce 1 (6 oz.) can tomato paste 4 oz. cream cheese, softened 1 cup sour cream 3/4 cup (1 bunch) chopped green onions (including green parts) 1/2 cup sliced, pitted black olives 1 (8 oz.) package 1/2 inch wide noodles 1 Tbsp butter 1 cup shredded cheddar cheese

In large skillet, combine ground beef, garlic, salt, pepper, sugar, tomato sauce and tomato paste. Bring to a boil. Stir to break up meat. Simmer uncovered for 15 minutes, stirring occasionally.

In a bowl, combine cream cheese, sour cream, onion and olives.

Cook noodles according to package directions, drain and toss with butter. Do not overcook.

Spoon about 1 cup of meat-tomato mixture into the bottom of greased 2 quart casserole. Spread noodles on top. Cover noodles completely with the meat-tomato mixture then the cream cheese mixture. Top with cheddar cheese.

Bake in preheated 350 degree oven for 30 minutes.