Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the butter and set it aside.

Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package directions until just al dente. Drain the noodles well and set them aside.

While the noodles cook, heat the olive oil in a large skillet over medium-high heat.

Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and no longer pink.

Stir in the chopped yellow onion and cook for 3 to 4 minutes, until the onion softens.

Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.

Season the beef mixture with the salt, black pepper, dried Italian seasoning, and paprika, stirring to coat the meat and onions evenly.

Reduce the heat to medium and add the condensed cream of mushroom soup and condensed cream of chicken soup to the skillet, stirring until the soups are fully combined with the beef mixture.

Pour in the beef broth and stir until the sauce is smooth and gently bubbling.

Remove the skillet from the heat and stir in the sour cream until it is fully incorporated into the sauce.

Add the drained egg noodles to the skillet and gently fold them into the beef and sauce mixture until the noodles are evenly coated.

Transfer the beef and noodle mixture to the prepared baking dish, spreading it into an even layer.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole, followed by the shredded mozzarella cheese.

Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.

Carefully remove the casserole from the oven and let it rest for 5 to 10 minutes to set slightly.

If using, sprinkle the chopped fresh parsley over the top of the casserole for a fresh finish, then serve warm.