1. Preheat the oven to 350°F.
2. Cook egg noodles according to package instructions, then drain and set aside.
3. In a large skillet, cook ground beef over medium heat until browned; drain excess grease.
4. Add diced tomatoes, Rotel tomatoes, tomato paste, salt, pepper, onion powder, garlic powder, and Italian herbs to the skillet with the beef. Stir well and let simmer for 10 minutes.
5. In a separate bowl, mix sour cream and cream cheese until smooth.
6. Combine the cooked egg noodles with the sour cream and cream cheese mixture, stirring until evenly coated.
7. Grease a baking dish and spread the noodle mixture evenly across the bottom.
8. Layer the meat sauce over the noodles, spreading it out evenly.
9. Sprinkle cheddar cheese, mozzarella cheese, and Parmesan cheese over the top.
10. Cover with foil and bake for 20 minutes.
11. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.
12. Let the casserole sit for 5 minutes before serving.
13. Serve warm, ideally with a side of green salad and crusty bread.
14. Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 1 month.