Brown the Meat: Heat a large skillet over medium-high heat. Add the ground beef and cook until thoroughly browned and crumbly. Carefully drain any excess grease from the skillet.

Simmer the Sauce: Stir the garlic salt, salt, white sugar, and both cans of tomato sauce into the ground beef. Mix until well combined. Reduce the heat to low and let the mixture simmer for about 20 minutes. Remove the skillet from heat and cover to keep warm.

Cook the Noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente (about 1-2 minutes less than the package directions). Drain the noodles and rinse briefly with cold water to stop the cooking process.

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with non-stick cooking spray.

Prepare Cream Mixture: In a medium mixing bowl, combine the finely diced white onion, sour cream, and softened cream cheese. Stir well until the mixture is completely smooth and creamy.

Assemble the Layers: Layer half of the cooked egg noodles evenly in the bottom of the prepared casserole dish. Spread half of the sour cream and cream cheese mixture over the noodles. Next, spoon half of the beef and tomato sauce mixture over the cream layer. Repeat the layers once more: remaining noodles, remaining cream mixture, and remaining meat sauce.

Top with Cheese: Sprinkle the top of the casserole generously with the shredded sharp Cheddar cheese.

Bake: Bake uncovered in the preheated oven for about 25 minutes, or until the cheese is beautifully melted, slightly golden, and the edges are bubbling.

Serve: Remove from the oven and let the casserole rest for 5-10 minutes before slicing. Serve warm and enjoy!