Noodle and Spinach Casserole

1 (8 oz) package wide egg noodles
1 1/2 pounds ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26 oz) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10 oz) package frozen chopped spinach, thawed and drained
2 cups (8 oz) shredded Monterey Jack
1 1/2 cups sour cream
1 large egg, beaten
1 teaspoon garlic salt
1 1/2 cup (6 oz) shredded Parmesan

Cook noodles according to package directions; drain and set aside. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden. To freeze: Bake, then freeze. To bake: Thaw in refrigerator overnight. Bake covered at 350 degrees for 30 minutes. Uncover and bake 10 more minutes.

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