Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil.

Cook the egg noodles or wide pasta in salted boiling water until al dente, about 7-9 minutes. Drain and rinse in cold water.

In a large skillet, heat olive oil over medium heat, sauté the chopped onion until translucent. Add minced garlic and cook for another 30 seconds.

Add ground beef to the skillet, breaking it apart. Cook until browned, about 6-8 minutes, then drain excess fat.

Stir in tomato sauce or crushed tomatoes, season with salt, pepper, oregano, and paprika. Let it simmer for 5-7 minutes.

Mix sour cream and softened cream cheese until smooth. Fold in cooked egg noodles until coated.

Spread creamy noodle mixture in the baking dish, layer beef mixture on top, and sprinkle with cheddar cheese.

Bake for 25-30 minutes until cheese is melted and bubbly. Let it cool for 5 minutes before serving.