Egg Noodle Pizza Bake

Growing up, mom always used egg noodles to make the best chicken noodle soup. Savory, from scratch, and perfectly hits the spot on a cool fall day. Mmm!

But, my egg noodles have now sat in the cupboard for a little too long and chicken noodle soup just wasn't it. When I went to Pinterest, I stumbled across this Taste of Home recipe. Made it on a Monday night. And let me tell you, I may have found a perfect weeknight meal with leftovers to serve throughout the week!

EGG NODDLE PIZZA BAKE
yield: 8 servings 

ingredients
10 oz. egg noodles, uncooked
1 lb. ground turkey or beef
1 medium yellow onion, finely chopped
1 green pepper, chopped
1 Tbsp. garlic, minced
1 tsp. oregano
1 tsp. parsley
1 jar (14 oz.) pizza sauce
1 can (4 oz.) mushroom stems and pieces, drained
1/2 cup cheddar cheese, shredded
8 oz. fresh mozzarella, thinly sliced
1 package (3-1/2 oz.) sliced pepperoni 
crushed red pepper flakes, to taste 

instructions

1. Bring a large pot of water to boil. Add noodles and cook. 
2. Meanwhile, in a large skillet, cook the beef over medium heat until meat is no longer pink. Drain.
3. Add onion, green pepper, garlic, oregano, and parsley. Sauté.
4. Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 
5. Drain noodles. Preheat the oven to 350 degrees.
6. In a greased 13 x 9-in. baking dish, layer half of the noodles, beef mixture, and cheeses. Repeat layers. Top with pepperoni. 
7. Cover and bake for 15-20 minutes or until heated through.
8. Serve immediately. Enjoy!