Heat oven to 350.

Saute meat until lightly browned in a large skillet over medium heat, breaking it up as it cooks.

Add the tomato paste, tomato sauce and sugar. Fill the tomato paste can with water and stir it into meat mixture. Simmer, covered, for 15 to 20 minutes.

Cook the egg noodles according to package directions and drain and return to the pot. Stir in butter.

Mix the sour cream, cream cheese and scallions in a small bowl.

Make 2 layers of the ingredients in a large casserole dish (I use 9×13), as follows:

Spread a little sauce over the bottom of the dish, top with a layer of noodles, dot with 1/2 of the sour cream mixture, then cover with 1/2 the sauce. repeat with remaining ingredients. top with cheddar cheese.

Bake 45 – 50 minutes until mixture is bubbly and cheese is lightly browned.

Note: When I make this, I usually double the amount of the sour cream, cream cheese. I have also made this with both fat free sour cream and cream cheese and it comes out fine.