Italian Noodle Casserole

I found this in a Taste of Home magazine awhile back and it's become a yummy staple in our house! I was nervous about making it the first time - the beans in the recipe sounded like a weird ingredient paired with all the others - but ALL the ingredients blend and work so perfectly together. Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1  lb ground beef
• 1 (8 ounce) package  wide egg noodles
• 1  tablespoon  vegetable oil or 1  tablespoon olive oil
• 8  ounces  shredded colby cheese, divided
• 2 (15 ounce) cans tomato sauce
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (14 1/2ounce) can Italian stewed tomatoes
• 1 (10 3/4ounce) can  condensed tomato soup, undiluted
• 2  teaspoons  italian seasoning
• 2  teaspoons dried parsley flakes
• 1⁄8 teaspoon onion powder
• 1⁄8 teaspoon  garlic salt
• 1⁄8 teaspoon black pepper
• 2  tablespoons  grated parmesan cheese

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Meanwhile, cook the noodles according to package directions; drain.
3. In a large bowl, combine the beef, noodles, oil, 1 1/2 cups Colby cheese, tomato sauce, beans, stewed tomatoes, tomato soup and all seasonings.
4. Transfer to a greased 13x9" bakaing dish; cover and bake at 350 degrees for 30 minutes.
5. Uncover; sprinkle with Parmesan cheese and remaining Colby cheese.
6. Bake 5-10 minutes longer or until cheese is melted.