Beef Lombardi

1. Preheat your oven to 350 degrees.
2. Prepare a 13 x 9 inch pan with cooking spray and set aside.

Ground Meat Sauce

1. In a large skillet heat oil until it shimmers or a drop of water flicked in it dances. Add mushrooms and cook until mushrooms are tender. Drain and set aside.
2. Add beef and onions and cook until beef is no longer pink.
3. Add mushrooms back to skillet.
4. Add tomato paste and garlic. Stir until combined.
5. Add tomatoes and cook uncovered, until reduced, about 20 minutes.
6. Add peppers. Remove from heat and set aside

Pasta

1. In the meantime bring salted water to boil in the large pot.
2. Add noodles and cook, stirring frequently, for 3 minutes.
3. Reserve 2 cups of the cooking water and allow noodles to drain in a colander in the sink.
4. Using a large bowl, combine sour cream, cream cheese, cornstarch, and only ½ cup of the cooking water you set aside. Whisk until blended together. Throw in green onions, cooked noodles, remaining 1 ½ cups cooking water, and 1 teaspoon salt. Stir until incorporated.

Putting it Together

1. Next, you need to grab your prepared pan. Spread your noodle mixture, as evenly as possible, across the bottom of your prepared pan.
2. Spread beef mixture evenly over top of the noodles.
3. Sprinkle shredded cheese on top.
4. Bake until casserole is bubbling around the edges and cheese is starting to brown, between 25 and 30 minutes.
5. Broil for a moment or two to brown cheese further if desired.
6. Let stand for 15 minutes before slicing and serving. Enjoy!