In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large frypan over medium heat oil. Add sliced mushrooms, green capsicum, onion and saute for 5 minutes. Stir in beef mince and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
In a small bowl combine cream cheese, sour cream, finely chopped spring onion and 1/4 cup of the Parmesan cheese.
To assemble, in a greased 2 litre casserole dish layer egg noodles. Spread tomato mixture over noodles followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
Bake in a preheated 165 degree C oven for 45 minutes.