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Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, drain, and set aside.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is fully browned and the onion is soft (about 6–8 minutes). Drain any excess grease.
Add the garlic and cook for 30 seconds. Stir in the tomato sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. Let it simmer for 3–4 minutes.
In a large bowl, combine the sour cream and cream cheese until smooth. Add the drained noodles and mix until coated.
Add the beef mixture to the noodles and stir to combine. Then fold in 1 cup of the shredded cheddar cheese.
Pour everything into the prepared baking dish. Sprinkle the remaining cheddar and mozzarella cheese over the top.
Bake uncovered for 20–25 minutes, or until bubbly and golden.
Let rest for 5 minutes before serving. Garnish with chopped parsley or green onions if desired.