This is a variation of a standby at my house. I often use it to use up leftover meat...anything goes.
For this meal I took 7+ pounds of roast beef in my large crockpot, added 7 cloves of garlic and 2 cups beef broth and cooked them on high all day. (This pot is notorious for cooking slow and it was full of meat- use your own judgment.)
I pulled out the roasts and divided them into the pans, pulling the meat apart.
Into the meat dripping I added 6 cans mushroom soup and 48 oz sour cream.
I cooked the egg noodles for three minutes and added everything into the pans with the meat. I sprinkled a bit more garlic powder and fresh ground pepper before stirring the pans and covering with foil.
I stuck them in the fridge overnight before adding them to the freezer.
To cook- thaw and cook at 350 for 35-40 minutes with the foil cover.
If the noodles seem dry after cooking, just add milk and stir - I've never tried freezing this meal, but the noodles tend to soak up the sauce if the meal sits out for long.
I used whole wheat noodles, that's all I've bought for over a year. My family didn't notice when I switched and it seemed like a good way to make our pasta meals spiked with a bit of fiber.