BEEF NOODLE CASSEROLE

1 12 oz bag medium egg noodles
2 tbs + 1 tsp vegetable oil
1 1/2 lbs ground sirloin
4 oz cream cheese
1/2 cup sour cream
1 tbsp fresh lime juice
1 cup chopped green onions (tops and bottoms)
1/4 cup chopped fresh parsley
1 1/2 cups chopped onions
1 cup chopped celery
1 tsp minced fresh garlic
2 1/2 cups beef stock
4 tbsp unsalted butter
1 8 oz can tomato sauce
1 cup Montery Jack cheese
1 cup grated sharp cheddar sheese
Seasoning Mix:
1 tbsp salt
1 3/4 tsp onion powder
1 3/4 tsp garlic powder
1 3/4 tsp dried oregano leaves
1 1/2 tsp white pepper
1 1/4 tsp dried thyme leaves
1 1/4 tsp dry mustard
1 tsp black pepper
Preheat oven to 350f. Combine the seasoning mix ingredients
thoroughly in a small bowl.(Makes 1/4 cup plus 1 1/2 tsps.)
Cook the noodles according to pkg directions. Rinse under hot
water, then cold water, and drain. Pour 1 tsp of the oil into your
hands and rub into the noodles. Sprinkle 2 tsps of the seasoning mix
over the noodles and blend well with your hands.
Place the ground sirloin in a bowl; add 1 tbsp + 1 tsp of the
seasoning mix, and blend well with your hands.
Combine the cream cheese, sour cream, lime juice, green onions
and parsley in a bowl; mix thoroughly with a spoon until blended.
Heat the remaining 2 tbsp oil in a 10 in skillet over high heat
until very hot (about 4 min). Add the onions, celery, garlic and
the renaining seasoning mix and cook, stirring occasionally, until
the vegetables are golden brown and sticking to the bottom of the
skillet, about 7 – 8 min..
Add 1/2 cup of the beef stock, scrape the crust from the
bottom of the skillet, and cook until another crust forms on the
bottom, about 3 min. Add another 1/2 cup stock, scrape up the crust
on the skillet bottom, and cook 2 min. (See continued receipe #2}