Amazing! I had no idea I could transform my favorite takeout into a casserole! This changes everything!

8 oz egg noodles
1 lb ground beef
1 large onion, chopped
2 carrots, sliced
2 stalks celery, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
Salt and pepper to taste
2 tablespoons vegetable oil

Preheat your oven to 375°F (190°C).

Cook the egg noodles according to the package instructions, then drain and set aside.

In a large oven-safe skillet or wok, heat the vegetable oil over medium-high heat.

Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned.

Add the chopped onion, sliced carrots, and sliced celery to the skillet, and stir-fry for about 5 minutes until the vegetables are tender.

Stir in the soy sauce, oyster sauce, sesame oil, garlic powder, and ginger powder, mixing well to coat the beef and vegetables.

Add the cooked noodles to the skillet, tossing everything together until the noodles are well coated with the sauce.

Season with salt and pepper to taste.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the top is slightly crispy.