1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
2. In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Season with salt and pepper.
5. Stir in the cream of mushroom soup and sour cream, mixing until well combined. Add the thawed peas and cooked noodles, stirring gently to coat everything in the sauce.
6. Transfer the mixture into the prepared baking dish, spreading evenly. Top with shredded cheddar cheese and a sprinkle of Parmesan for a golden crust.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Let it sit for a few minutes before serving, allowing the flavors to meld together.

While cooking, I often reflect on the vibrant tapestry of memories woven in my childhood kitchen. Remember to enjoy the process as much as the meal itself — there’s magic in every step.