EASY SPAGHETTI PIE

1 lb. ground beef
1 medium onion, chopped
2 cloves garlic, chopped
(1) 28 oz. can crushed tomatoes in thick puree
1 tsp. basil
1 tsp. oregano
1/2 tsp. onion salt
1/2 tsp. sugar

1 box of vermicelli spaghetti
1 (3 oz.) package cream cheese
1/2 cup sour cream
1/4 cup milk
1/2 tsp. salt
1/2 Tbsp. dried parsley

1 Tbsp. parmesan cheese
1 cup mozzarella cheese

Preheat oven to 350 degrees. Sauté the ground beef with the onion and garlic about 6 minutes, or until no longer pink. Drain of any grease. Add crushed tomatoes, basil, oregano, onion salt, and sugar; stir to combine.  Let simmer for about 10 minutes. (Don't let sauce get too thick. If it gets to thick add a little water.)

Cook 3/4 package of vermicelli pasta, breaking pasta into 3 pieces.  Cook according to package directions.  Drain pasta and leave in colander.  Melt cream cheese and sour cream together in the pasta pot.  Stir in milk, salt, and parsley; blend until smooth.  Put pasta back in the pan with the cream cheese mixture and stir through to combine.  Spoon noodles into the bottom of a 13 x 9 " casserole dish and sprinkle with parmesan cheese.  Spread sauce evenly over noodles.  Top with mozzarella cheese.  Cover and bake for 20 minutes.