Mock Lasagna Bake

• 1 package Extra Lean Ground Beef (about 1 pound)
  
• 2 cans Tomato Soup (10 oz / 284 ml Each)
• 2 tsp Mrs.Dash Italian Seasoning
• 2/3 cup Water
• 3/4 lb. Broad Egg Noodles (340 gms)
• 2 cans Cream of Mushroom Soup (10 oz / 284 ml each)
• 1 x Soup Can Filled with 1% Milk
• 1 cup Shredded Light Cheddar Cheese
• 1 cup Shredded Mozzarella Cheese, Part-Skim

Directions:

1. Bring a large pot of water to a boil at high for pasta.
2. Brown ground beef in a large nonstick fry pan.
3. When meat is no longer pink, stir in tomato soup, spice and water.
4. Preheat oven to 400 degrees F. Add noodles to boiling water. Set timer for 3 minutes. When timer rings, rinse under hot running water to remove starch. Set aside.
5. Whisk together mushroom soup and milk in a medium size mixing bowl.
6. Layer, in a 9x13 pan, in this order; 1/2 of the mushroom soup mixture, 1/3 cooked noodles (you may need to run water through the noodles again to separate them before layering), 1/2 the meat sauce, cheddar cheese, 1/3 cooked noodles, remaining mushroom soup mixture, remaining noodles, remaining meat sauce, mozzarella cheese.
7. Bake in hot oven, uncovered. Set timer for 30 minutes.