Preheat the oven to 350°F (175°C).

In a large pot, cook the egg noodles according to package directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess grease.

Add diced onion and minced garlic to the beef and sauté until the onion is translucent.

Stir in tomato paste, Worcestershire sauce, salt, pepper, garlic powder, and dried onion flakes. Simmer for 2-3 minutes.

In a large mixing bowl, combine the cooked noodles, ground beef mixture, cream of mushroom soup, and sour cream. Mix well.

In a greased 9×13-inch baking dish, layer half of the noodle mixture, sprinkle with half of the cheddar and mozzarella cheeses, then repeat the layers.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake uncovered for an additional 10-15 minutes, or until the top is golden and bubbly.

Let cool slightly before serving. Enjoy!