Preheat the oven to 350°F.

Bring a large pot of salted water to a boil.

Add 12 ounces of egg noodles and cook until just al dente according to package directions, usually 6 to 8 minutes.

Drain and toss with 1 tablespoon butter to prevent sticking.

Heat 1 tablespoon butter in a large skillet over medium-high heat.

Add the chopped onion and cook until translucent, about 4 minutes.

Add garlic and cook 30 seconds until fragrant.

Add 1 pound ground beef and cook, breaking it up, until no longer pink.

Season with salt, pepper, oregano, and basil. Drain excess fat if necessary.

Reduce heat to low and stir in the can of cream of mushroom soup and 1/2 cup beef broth.

Stir in 1 cup sour cream and 1/2 cup shredded cheddar, mixing until smooth and heated through — do not boil.

In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture.

Taste and adjust seasoning if needed. If the mixture seems dry, add a splash more beef broth.

Spoon the noodle and beef mixture into a greased 9×13-inch baking dish.

Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Parmesan evenly over the top. For a crunchy finish, add 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter.

Place the baking dish in the preheated oven and bake for 25-30 minutes, until the edges bubble and the top is golden brown.

Let rest 5-10 minutes before serving to allow the filling to set.

Sprinkle chopped fresh parsley over the hot casserole.

Cut into squares and serve.