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1
Preheat oven to 350u00b0.
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2
Combine the seasoning mix ingredients thoroughly in a small bowl.
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3
Cook the noodles al dente according to package directions.
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4
Rinse under hot water, then cold water, and drain.
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5
Pour 1 teaspoon of the oil into your hands and rub into the noodles.
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6
Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
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7
Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
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8
Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
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9
Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
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10
Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
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11
Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
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12
Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
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13
Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
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14
(Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
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15
Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
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16
Add the remaining 1-1/2 cups stock and bring to a boil.
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17
Remove from the heat and stir in the sour cream mixture until completely blended.
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18
Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
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19
Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
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20
Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
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21
Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
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22
Spoon up and serve with a crisp salad.
