Creamy Taco Noodle Casserole

Preheat oven to 350º. Boil egg noodles to al dente. Drain & set aside. In a large skillet over medium high heat, heat oil & saute onion til translucent. Add in diced, jarred garlic. Saute for a minute or two, then add ground beef & seasoning salt. Brown ground beef til done through. Add taco seasoning packet, 3/4 cup water & 3/4 cup salsa. Stir to combine thoroughly. Add in the can of refried beans. Mix into beef mixture. In seperate bowl, combine 2 cans cream of mushroom soup, 8 ounces sour cream, & can of diced green chillies. In a different bowl, mix shredded cheddar cheese with shredded colby/jack cheese. Spray 2 baking pans: one 9x13 & one 8x8. In each, place a small amount of the soup mixture, just enough to cover the bottom of each pan. Then layer the cooked egg noodles. About 2/3 in the big pan, & 1/3 in the smaller pan. Next layer is the meat mixture. Again, about 2/3 in the bigger pan and 1/3 in the smaller one. Sprinkle each pan with cheese, reserving a little to put on top of each. Top each with remaining soup mixture. Finally, sprinkle each with last of the cheese. Bake uncovered for 30 minutes.