In a large cast iron skillet, cook the ground beef until no longer pink. Drain off the fat. Add the minced garlic, diced tomatoes, tomato sauce, salt, and pepper. Mix well. Simmer covered on low heat for 20-40 minutes. Taste test the sauce and add additional salt if needed. The longer it simmers, the more flavorful it will be.
Preheat oven to 350F. Boil and drain the egg noodles. Place the hot egg noodles in a large bowl and add the cream cheese and sour cream. Mix well. I like to cut the cream cheese into small squares first to help with the melting and mixing.
After the meat sauce has cooked, spoon most of it into another bowl, leaving a small layer at the bottom of the skillet.
Add half of the noodle mixture to the skillet.
Add half the ground beef mixture to the skillet.
Add half mozzarella cheese to the skillet.
Repeat with another layer of noodle mixture, beef mixture, and cheese. Cover and bake at 350 for 20-25 minutes.