Amish friend showed me this at first..and I think I finally nailed it!

Preheat your oven to 350°F (175°C).

Cook egg noodles according to package directions until al dente. Drain and set aside.

In a large skillet, cook the ground beef over medium heat until no longer pink. Drain excess fat if necessary.

Add chopped onion and minced garlic to the skillet. Cook until onion is translucent, about 5 minutes.

Stir in the cream of mushroom soup, tomato soup, milk, sour cream, salt, and pepper. Mix until well combined.

Add the cooked egg noodles to the skillet and stir to coat them evenly with the sauce.

Transfer the noodle mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.

Let the casserole sit for a few minutes before serving to allow it to set slightly.