Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large frypan over medium heat, brown the beef mince. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes.
In a separate medium bowl combine the sour cream, cream cheese and onion and mix well. In a 20x30cm baking dish place half of the egg noodles then all of the meat mixture then the cream mixture. Top with the remaining noodles and sprinkle with the cheese.