Hearty Beef and Noodle Casserole

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 12 ounces (340g) of egg noodles and cook according to package directions until al dente. Drain well and set aside.

While the noodles cook, heat a large skillet or Dutch oven over medium-high heat. Add 2 pounds (907g) of ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add 1 large yellow onion, diced, and 1 large green bell pepper, diced, to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened.

Stir in 1 can (10.75 ounces) of condensed tomato soup, 1 can (10.5 ounces) of condensed cream of mushroom soup, 1/2 cup (120ml) of milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried Italian herbs, 1/2 teaspoon of black pepper, and salt to taste. Bring the mixture to a gentle simmer.

Add 16 ounces (454g) of frozen mixed vegetables to the skillet and stir to combine. Continue to simmer for 3-5 minutes, allowing the vegetables to heat through and the sauce to thicken slightly.

Add the cooked and drained egg noodles to the skillet with the beef and sauce mixture. Stir gently until everything is well combined.

Transfer the entire mixture to a 9x13 inch (23x33 cm) casserole dish. Bake for 15-20 minutes, or until the casserole is bubbly and heated through.

Remove from oven and let stand for 5 minutes before serving.