Cook the egg noodles in salted boiling water until they are just shy of al dente. They will absorb liquid and soften further in the oven, so slightly undercooking them prevents a mushy texture.

Brown the ground beef in a skillet over medium-high heat. Drain the excess fat. Stir in the pasta sauce, oregano, and red pepper flakes. Let it simmer for 5 minutes so the herbs can bloom.

In a medium bowl, whisk together the softened cream cheese, sour cream, and garlic powder until smooth. This creates the signature velvety white layer that defines this casserole.

Lightly grease a 9x13 baking dish. Spread half of the cooked noodles in the bottom. Spread the entire cream cheese mixture over the noodles. Top with the remaining noodles, then pour the meat sauce evenly over the top.

Sprinkle the shredded white cheddar and Parmesan over the surface.

Bake at 350°F for 25–30 minutes until the cheese is bubbling and golden. Let the dish rest for 5–10 minutes before serving to allow the layers to set.