1️⃣ Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

2️⃣ In a large skillet over medium heat, cook the ground beef until browned and cooked through. Add the diced onion and minced garlic, and continue to cook for 3 to 5 minutes until the vegetables are softened. Drain any excess grease and set aside.

3️⃣ In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, milk, Worcestershire sauce, paprika, salt, and pepper until smooth.

4️⃣ Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked noodles, beef mixture, and prepared sauce. Mix until fully coated and evenly combined. Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded cheddar cheese and Parmesan cheese.

5️⃣ Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden on top.

6️⃣ Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired.