Preheat the oven. Set to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.

Cook the noodles. Boil egg noodles in salted water until just shy of al dente, 1 to 2 minutes less than package instructions. Drain and set aside. Toss with a little olive oil to prevent sticking.

Brown the beef. Heat a large skillet over medium-high. Add a splash of oil, then the ground beef. Season with salt and pepper. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

Sauté aromatics. Add diced onion to the pan and cook 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Build the savory base. Stir in tomato paste and cook 1 minute to caramelize. Add Worcestershire, Italian seasoning, and smoked paprika. Mix well.

Add liquids. Pour in beef broth and crushed tomatoes (or tomato sauce). Simmer 3 to 5 minutes until slightly thickened. Taste and adjust salt and pepper.

Make it creamy. Reduce heat to low. Stir in cream cheese until melted and smooth. Add sour cream and heavy cream. The sauce should be silky and rich.

Combine with noodles. Add noodles to the skillet and fold gently to coat every strand. Stir in 1 cup of shredded cheese.

Assemble the casserole. Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of cheese.

Bake. Bake uncovered for 18 to 22 minutes until bubbling around the edges and the cheese is melted and lightly golden.

Rest and serve. Let it rest 5 to 10 minutes so it sets and is easier to scoop. Garnish with chopped parsley and serve warm.