Directions
1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
3. In a large bowl, combine the cream of mushroom soup, cream of chicken soup, and sour cream. Mix well.
4. Stir the cooked beef mixture into the soup mixture, then add the shredded cheddar cheese and cooked egg noodles. Season with salt and pepper.
5. Transfer the mixture to a slow cooker. Cover and cook on low for 3-4 hours.
6. Before serving, stir the casserole and garnish with chopped fresh parsley if desired.
Variations & Tips
For a lighter version, substitute ground turkey or chicken for the beef. You can also add vegetables like peas, carrots, or bell peppers for extra nutrition and color. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce. For a different flavor profile, try using cream of celery soup instead of cream of chicken.
