Preheat oven to 350°F (175°C). Cook egg noodles until al dente, then drain and set aside.

In a skillet, brown ground beef over medium-high heat. Add onions and garlic, cook until softened.

Stir in cream of mushroom soup and tomato sauce. Simmer 5 minutes. Season with Italian seasoning, paprika, salt, and pepper.

Remove from heat and mix in sour cream.

Layer half the noodles, meat mixture, and cheese in a 9×13 baking dish. Repeat with remaining ingredients.

Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

Let rest for 5 minutes before serving. Garnish with parsley.