1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and bell pepper. Cook until beef is browned and vegetables are tender, about 7-10 minutes. Drain excess fat.
3. Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside.
4. In the skillet with the beef, stir in tomato soup, cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Mix until well combined.
5. Add the cooked noodles to the skillet, stirring to coat them evenly with the sauce.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle shredded cheddar cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool slightly before serving.

One of my favorite memories is watching my grandmother’s adept hands stirring a pot with that intuitive grace. Channeling her spirit, I find joy in each step of this simple yet fulfilling process.