Preheat your oven to 350°F (175°C).

Dice the small onion finely and set it aside.

In a large pot, bring salted water to a rolling boil, add the wide egg noodles, and cook until al dente, about 7-9 minutes.

In a large skillet, brown the ground beef along with the diced onion, Italian seasoning, garlic powder, and Tony’s seasoning for about 8-10 minutes.

Stir in the tomato sauce, water, and sugar; allow to simmer for about 5 minutes.

Blend the cream cheese and sour cream until smooth, then fold in the cooked egg noodles.

In a greased 9x13 inch baking dish, layer ⅓ of the meat sauce, half of the creamy noodle mixture, and half of the shredded cheese; repeat layers, finishing with cheese on top.

Bake uncovered for 30-40 minutes until the cheese is bubbly and golden-brown.

Remove from the oven and let it rest for 5 minutes before serving.