Set the oven to preheat at 350°F. Boil the egg noodles or short pasta following the package directions until just tender, drain thoroughly, and set aside. In a spacious skillet over medium heat, warm the olive oil, then add the ground beef, breaking it into small crumbles as it cooks until no longer pink. Incorporate the diced onion and green bell pepper into the skillet, cooking for about 4–5 minutes until the vegetables soften. Mix in the garlic granules, salt, and ground black pepper, stirring well to season. Add the tomato sauce, stir to combine, and allow the mixture to reach a simmer, letting it bubble gently for a few minutes. Blend the softened cream cheese into the sauce, ensuring it melts fully and the sauce is creamy. Lightly grease a 9x13-inch baking dish with cooking spray, then lay the cooked noodles evenly across the bottom. Spoon the meat sauce over the noodles, spreading it out to cover them completely. Sprinkle the shredded sharp Cheddar cheese evenly over the top. Transfer the baking dish to the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbling, and lightly golden. Allow the casserole to cool slightly before serving warm.