Instructions:

1. Prepare the Beef Mixture:
   • Brown the ground beef over medium heat in a large skillet. Drain any excess fat.
   • Add minced garlic to the skillet and cook until soft and fragrant.
   • Stir in the canned tomatoes, honey, salt, black pepper, Tabasco sauce, and bay leaf. Lower the heat and allow the mixture to simmer for 30 minutes, allowing the flavors to meld together.
2. Prepare the Noodle Mixture:
   • In a separate bowl, combine the cooked egg noodles with cream cheese, chopped green onions, and sour cream. Mix until well combined.
3. Assemble the Casserole:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch baking dish.
   • Begin layering the casserole by spreading half of the noodle mixture evenly on the bottom of the baking dish.
   • Next, add a layer of the simmered beef mixture on top of the noodles.
   • Sprinkle half of the grated Cheddar cheese over the beef layer.
   • Repeat the layers, finishing with the remaining Cheddar cheese on top.
4. Bake the Casserole:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, or until heated through and bubbly.
   • Optionally, remove the foil during the last 5-10 minutes of baking to allow the cheese to brown slightly.
5. Serve and Enjoy:
   • Once baked, remove the casserole from the oven and let it cool for a few minutes before serving.
   • Slice into portions and serve hot, garnished with additional chopped green onions or parsley if desired.

Note: Beef Lombardi can be prepared in advance and frozen either before or after baking for convenient make-ahead meals. Simply thaw in the refrigerator overnight before reheating in the oven until heated through.