Preheat oven to 375° Line a large baking dish with tinfoil sprayed with oil or parchment paper (the larger the dish, the thinner the noodles).
In a mixing bowl, using a hand mixer, cream together cream cheese and eggs until smooth.
Stir in your spices, grated mozzarella and parmesan until well combined.
Spread the mixture into the baking dish, forming an even layer.
Bake for 20-25 minutes.
When the “noodles” are done baking, leave them to cool for 15-20min before removing from the dish and slicing into long thin pieces, then slicing again into thirds for "regular" size noodles.
Meanwhile add your bacon to a large cool frying pan and turn the heat up to medium.
Let your bacon cook, flipping as needed until HALFWAY done to your liking.
While the bacon is still cooking, throw in your mushrooms, garlic powder and a teaspoon of olive oil if needed to grease the pan.
Cook the mushrooms and bacon until the mushrooms are soft and the bacon is crisp.
Remove both from the pan and set-aside in a bowl. (I chopped my bacon into smaller pieces during this time)
In the same pan, add your ground beef, onions and garlic.
Season with paprika, parsley salt and pepper, sauté until meat is no longer pink.
Now you can add your tomato paste, broth and xanthan gum.
Bring the mixture to a simmer for a minute and add your Worcestershire sauce.
Finally, reduce the heat, add your mushrooms and bacon back to the pan and add your sour cream, stir until everything is well combined.
Toss in your noodles and fold into the mixture just until combined, then remove form the heat (OR serve the meat mixture over the noodles for a more aesthetic presentation).
Sprinkle with parsley and enjoy! :)
Store in a container in the fridge for easy re-heat in the microwave OR on a pan over medium heat for another meal!