Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook the egg noodles until they reach al dente, about 5-7 minutes. Drain and set aside.

Heat a large skillet over medium-high heat, add ground beef and diced onion. Cook for 5-7 minutes until the beef is browned and onion is translucent.

Stir in minced garlic and cook for an additional minute.

Reduce heat to low, mix in cream cheese, sour cream, and milk. Stir until melted and smooth.

Season with salt, black pepper, and paprika to taste. Taste to adjust the seasoning as needed.

Fold the drained noodles into the beef mixture until well coated.

Transfer the mixture to a lightly greased 9x13-inch baking dish and spread evenly.

Sprinkle cheddar cheese on top of the casserole.

Bake for 20-25 minutes until the cheese is bubbly and golden brown.

Let it stand for about 5 minutes before serving.

Serve warm, garnished with chopped parsley if desired.