Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set aside.

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente (about 10 minutes). Drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add the chopped onions and sauté for about 3 minutes until soft and translucent.

Add red bell pepper and cook for 2 minutes.

Stir in jalapeños and cook for another 2 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Add the ground beef to the skillet. Break it apart and cook until no longer pink.

Halfway through cooking, add:

Taco seasoning

Chili powder

Ground rosemary

Worcestershire sauce

Cayenne pepper

Garlic salt

Stir well and cook until beef is fully done.

Season with sea salt and black pepper to taste.

Stir in corn kernels.

Add crushed tomatoes, cream of mushroom soup, and diced green chiles. Mix well.

Add brown sugar and cook for 2 minutes.

Mix in:

½ cup sharp cheddar

½ cup Monterey Jack

Stir until cheese melts into the mixture.

Add cooked egg noodles to the skillet and mix well.

Transfer everything into the prepared baking dish.

Sprinkle remaining cheese on top.

Bake for 10 minutes or until cheese is melted and bubbly.

Remove from oven and garnish with fresh parsley before serving.