Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil. Add the egg noodles and cook for 6–8 minutes, or until al dente. Drain and set aside.

In a skillet over medium heat, cook the ground beef, diced onion, and minced garlic for 6–8 minutes until browned.

Stir in Italian seasoning, salt, pepper, and diced tomatoes. Cook for another 2–3 minutes.

In a bowl, whisk together cream of mushroom soup and sour cream until smooth.

Grease your baking dish. Layer half of the noodles, half of the beef mixture, and half of the creamy mixture. Repeat.

Sprinkle with grated Parmesan cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until golden.

Let rest for 5–10 minutes before serving. Garnish with fresh parsley.