Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and bell pepper. Cook for 7–10 minutes until beef is browned and vegetables soften. Add garlic and cook for another minute. Drain excess fat.
In a large mixing bowl, combine the cooked beef mixture with both condensed soups, diced tomatoes with green chilies, sour cream, chili powder, cumin, salt, and pepper. Stir until fully blended.
Gently fold in the cooked egg noodles until evenly coated in the creamy mixture.
Pour the mixture into the prepared baking dish and spread evenly. Top with shredded cheddar and mozzarella.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
Remove from the oven, garnish with chopped parsley, and let rest for a few minutes before serving.
