Everyone at my dinner parties always raves about this dish.

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.

Stir in the cream of mushroom soup, sour cream, sliced mushrooms, salt, and black pepper. Cook and stir for a few minutes until well combined and heated through.

Add the cooked and drained egg noodles to the skillet, mixing everything together until the noodles are well coated.

Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly.

Sprinkle the shredded cheddar cheese over the top of the mixture.

In a small bowl, combine the bread crumbs and melted butter. Sprinkle this mixture evenly over the cheddar cheese.

Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the top is golden brown.

Let it cool for a few minutes before serving to allow the flavors to meld together nicely.

This recipe is quite versatile. You can substitute ground turkey or chicken for a lighter version. If you’re a veggie lover, add a cup of frozen peas or chopped bell peppers before baking for extra nutrition and color. For a bit of a kick, mix in half a teaspoon of crushed red pepper flakes with the beef and onions. And if you’re feeling indulgent, a handful of crispy fried onions on top adds a delightful crunch.