1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
2. In a large skillet over medium-high heat, optionally heat 1 tablespoon olive oil then brown 1 lb ground beef until crumbly; drain excess grease.
3. Add diced onion (and optional garlic or vegetables) to the skillet, cooking until softened. Stir in garlic salt, salt, and tomato sauce. Add 1 tsp sugar to balance acidity. Simmer for about 20 minutes to develop flavors, then remove from heat and cover.
4. Meanwhile, bring a large pot of salted water to boil. Cook 8 oz egg noodles (or pasta) until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking.
5. In a mixing bowl, combine 1 cup sour cream and 3 oz cream cheese until smooth and creamy.
6. Layer half of the noodles in the casserole dish. Spread half of the sour cream mixture over the noodles, followed by half of the beef and tomato sauce mixture. Repeat layers with remaining noodles, sour cream mixture, and beef sauce.
7. Generously sprinkle ½ cup shredded Cheddar cheese evenly over the top.
8. Bake uncovered for approximately 25 minutes or until the cheese is melted and bubbly. Optionally broil for 2-3 minutes to brown the cheese. Serve warm.