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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the ground beef, chopped onion, and chopped green bell pepper. Cook until the beef is browned and the vegetables are softened, about 7-10 minutes. Add the minced garlic and cook for another minute. Drain any excess fat.
In a large bowl, combine the cooked beef mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, sour cream, chili powder, ground cumin, salt, and black pepper. Mix until well combined.
Add the cooked and drained egg noodles to the bowl and mix until the noodles are well coated with the sauce.
Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Garnish with chopped fresh parsley if desired. Serve hot.