1. Preheat Oven & Prepare Pan:

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking dish and set aside.

2. Cook the Beef Mixture:

1. Heat olive oil in a large skillet over medium heat.

2. Add ground beef and chopped onion. Sauté for 8–10 minutes, breaking up the meat as it cooks, until beef is browned and onions are soft.

3. Season with salt and pepper.

4. Stir in tomato paste, minced garlic, Italian seasoning, celery salt, and drained diced tomatoes with chilies.

5. Simmer for 5 minutes, stirring occasionally, to develop flavor.

3. Cook the Noodles:

1. In a large pot, bring water to a boil.

2. Add egg noodles and cook for 3 minutes (they will finish baking in the oven).

3. Reserve 2 cups of the pasta water, then drain the noodles.

4. Make the Creamy Sauce:

• In a bowl, whisk together:

  • Sour cream

  • Cream cheese

  • Cornstarch

  • ½ cup of the reserved noodle water

• Mix until completely smooth.

5. Combine the Noodles and Sauce:

1. In the same pot, return the drained noodles and mix in the remaining 1 ½ cups of noodle water.

2. Add the creamy sauce mixture and gently stir to coat the noodles evenly.

3. Transfer noodle mixture to the greased baking dish and spread into an even layer.

6. Assemble the Casserole:

• Spoon the beef mixture over the noodles and spread evenly.

• Sprinkle the shredded Colby Jack cheese on top.

7. Bake:

• Place the casserole in the preheated oven and bake for 25–30 minutes, or until cheese is melted, bubbly, and lightly browned