Beef Lombardi

• 1 (8-oz.) package medium egg noodles
• 1 pound lean ground beef
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon dried Italian seasoning
• 1 (6-oz.) can tomato paste
• 1 (14 1/2-oz.) can diced fire-roasted tomatoes
• 1 (3-oz.) package cream cheese, softened
• 1/2 cup sour cream
• 4 green onions, chopped
• 1/2 cup (2 oz.) shredded Italian six-cheese blend

1. Preheat oven to 350u0b0. Prepare egg noodles according to package directions.
2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.
3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.
4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.
5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.
6. Bake at 350u0b0 for 25 minutes or until hot and bubbly.
7. Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.
8. For an easy side, whisk together 1/2 cup bottled balsamic vinaigrette dressing, 1 Tbsp. chopped fresh basil, and 1 Tbsp. honey until blended. Serve over mixed greens.

egg noodles, ground beef, salt, italian seasoning, tomato paste, tomatoes, cream cheese, sour cream, green onions, italian sixcheese

Taken from www.myrecipes.com/recipe/beef-lombardi (may not work)