1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the egg noodles according to package instructions.

3. 3. In a skillet, brown the ground beef with chopped garlic, onion powder, adobo seasoning, and Italian seasoning until fully cooked.

4. 4. Add sliced portobello mushrooms and diced fresh onion to the skillet and sauté until softened.

5. 5. Stir in chicken stock and simmer for 5 minutes.

6. 6. In a large bowl, mix together cooked egg noodles, the beef and mushroom mixture, velveeta cheese, cheddar cheese, and fresh parmesan cheese.

7. 7. Stir in sour cream to make the mixture creamy.

8. 8. Transfer the mixture to a baking dish and bake for 20 minutes or until bubbly and golden brown on top.

9. 9. Serve hot and enjoy!