Preheat oven to 350°F. Grease a 9×13 baking dish.
In a skillet, cook the beef with the onions, garlic, parsley and salt and pepper until browned.
Layer the drained sauerkraut in the baking dish and sprinkle with the brown sugar.
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Top with the cooked egg noodles, then the beef mixture.
In a bowl, whisk together the tomato soup and water until smooth. Pour over the casserole.
Top with the shredded Swiss cheese.
Bake for 30-45 minutes until hot, bubbly and the cheese is melted.
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Let stand 5 minutes before serving.
This sweet and savory twist on a sauerkraut casserole is stick-to-your-ribs comfort food bliss! So hearty and full of flavor.
