Prep & Cook Noodles: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Cook the egg noodles according to package directions until al dente, then drain well and set aside.

Brown the Beef: In a large skillet over medium-high heat, cook and crumble the ground beef until fully browned and no longer pink, about 6-8 minutes. Season generously with salt and pepper to taste. Drain any excess grease and set the cooked beef aside.

Create the Sauce: In a large mixing bowl, combine the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes. Whisk together until smooth and well blended. Add a pinch of salt and pepper to season the sauce.

Combine & Assemble: Add the cooked egg noodles and browned ground beef to the bowl with the sauce mixture. Stir everything together until the noodles and beef are evenly coated with the creamy sauce. Spread the mixture evenly into your prepared baking dish.

Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, until the casserole is heated through and bubbling around the edges. If the top begins to look dry or too crispy, cover with aluminum foil for the remaining baking time.

Finish & Serve: Remove the casserole from the oven and immediately sprinkle the grated Parmesan cheese over the top while it's still hot. Let it rest for 5 minutes before serving.