3Cups Shredded Cheese,I use cheddar and a triple cheese blend
Cook the egg noodles according to package directions. Drain, and set aside. Preheat oven to 400 degrees.
In a large pot (ovenproof pot if you have one) over medium high heat, brown the ground beef with the onions and garlic. Drain grease from beef if necessary.
Reduce heat to medium. Add the butter to the pot with the beef mixture and stir until melted. Whisk in the flour and cook for 2 minutes. Whisk in the milk and allow to simmer for 2-3 minutes until thickened.
Stir in the taco seasoning, salsa, and sour cream until combined. Stir in the black beans and cheese. Stir in the cooked egg noodles. If you're using an ovenproof pot transfer the casserole to the oven topped with extra cheese if desired and cook for 10-15 minutes until hot and bubbly. If you do not have an oven safe pot, transfer the pasta mixture to a 9x13 inch baking dish and bake as directed above.
NOTE: The beans can be left out of this recipe if that is your preference.