Bring a large pot of salted water to a boil. Add the noodles and cook until al dente. Drain, toss with butter to prevent sticking, and set aside.

In a large skillet over medium heat, brown the ground beef. Once it’s cooked through, add the diced onion and minced garlic, sautéing until softened.

Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for about 10 minutes to blend the flavors.

In a bowl, blend the softened cream cheese with sour cream until you have a smooth and creamy consistency.

Preheat your oven to 350°F (175°C). In a greased 9×13 baking dish, layer half of your cooked noodles.

Spread half of the creamy mixture over the noodles, followed by half of the meat sauce. Repeat this layering with the remaining noodles, creamy mixture, and meat sauce.

Sprinkle the shredded cheese generously over the top. Cover with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.

Allow the casserole to rest for about 5 minutes, slice, and serve warm.