2 - lbs ground beef
1/2 - cup green pepper, chopped
1/2 - cup onion, chopped
3/4 - cup sliced fresh mushrooms
1 - 48 oz jar good quality spaghetti sauce or use homemade
1 - 16 oz pkg medium egg noodles
1/2 - cup butter
1/4 - teaspoon onion powder
1/4 - teaspoon garlic powder
½ - cup grated Parmesan cheese
2 - 16 oz pkg shredded mozzarella or shredded Italian cheese blend
2 - 13 x 9 inch disposable aluminum pans
Preheat oven to 350 degrees. In a large skillet, add the ground beef and brown, breaking up the meat as it cooks. Drain off any fat.
Add the green pepper, onion and mushrooms and saute with the meat for an additional 5 minutes. Add spaghetti sauce and simmer for 20 minutes.
While the sauce is cooking start cooking the pasta. Cook the pasta according to package directions for (al dente). Drain and toss with butter, garlic, powder, onion powder and 1/2 cup Parmesan cheese. Spray two 13 x 9 inch pans with non-stick spray.
In each baking pan add half of the meat sauce, divide the pasta equally between the two baking pans. Add the remainder of the meat sauce in each pan (over the pasta). Top each of the baking pans with shredded mozzarella or Italian cheese blend.
Cover with foil that has been sprayed with non stick spray and bake for 35 minutes. Remove foil and bake an additional 5 minutes.