Preheat the oven to 180°C / 350°F and lightly grease a baking dish.

Bring a large pot of well-salted water to a boil and cook the egg noodles until just tender. Drain and set aside.

Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.

Add the minced garlic and cook for 30 seconds, stirring gently.

Add the ground beef to the pan, break it apart, and cook until browned. Season with salt, pepper, and optional paprika or oregano.

Stir in the tomato sauce and let the mixture simmer for 5 minutes, then remove from heat.

In a large bowl, combine the cooked noodles, sour cream, half of the shredded cheese, and the beef mixture. Mix well.

Transfer the mixture to the prepared baking dish and spread it evenly.

Sprinkle the remaining cheese over the top.

Bake uncovered for 30–35 minutes, until hot, bubbly, and lightly golden.

Remove from the oven and let the casserole rest for 10 minutes before serving.