Beef Lombardi Casserole

Preparation of Equipment and Ingredients: Begin by preheating your oven to 350 degrees Fahrenheit. Utilize a large skillet, and place it over medium heat. Pour in the olive oil, allowing it to warm.
Cooking the Beef: Add the chopped onion and the ground beef to the skillet. Cook this mixture for approximately 8 to 10 minutes, or until the beef is thoroughly browned and the onions have become translucent. Season the mixture with salt and pepper to enhance flavor.
Adding Flavor Enhancers: Introduce the tomato paste, minced garlic, Italian seasoning, celery salt, and the drained diced tomatoes with chilies to the beef mixture. Continue to cook for an additional 5 minutes, stirring frequently, until the mixture begins to reduce slightly.
Noodle Preparation: Concurrently, set a large pot of water to boil. Add the egg noodles and cook them for merely 3 minutes, as they will continue to cook in the oven. Reserve approximately 2 cups of the noodle cooking water before draining.
Creating the Cream Mixture: In a separate mixing bowl, whisk together the sour cream, softened cream cheese, cornstarch, and half a cup of the reserved noodle water until the mixture achieves a smooth consistency.
Combining Ingredients: Incorporate the partially cooked noodles and the remaining reserved noodle water back into the noodle mixture. Transfer this entire mixture into a greased 9-inch by 13-inch deep-sided baking dish. Season again with salt and pepper to taste.
Layering the Casserole: Evenly distribute the beef mixture over the noodle layer, ensuring to cover all the noodles. Use the back of a spoon to smooth the mixture across the dish.
Final Addition and Baking: Sprinkle the shredded Colby Jack cheese over the top of the casserole. Place the dish in the center of the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and begins to brown slightly.

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