Rinse the potatoes and place them in a pot of cold water. Salt the water. Bring to a boil. Reduce the heat to simmer and cook until the potatoes are fork-tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and then half the potatoes. Be careful when doing this, since they are still hot. If some of your baby potatoes are very large, cut them in quarters.
Add the potatoes into a large bowl.
Drizzle some olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, chives, salt, black pepper, mayo, and mustard. Mix everything really well. Refrigerate until ready to serve.
Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions.
Preheat the oven to 400℉ (204℃).
While the noodles are cooking, heat the olive oil in a large pan over medium-high heat.
Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
Add the onion and garlic to the pan and cook for an additional 5 minutes, or until the onion has softened and the beef is cooked through. Season with salt and pepper to taste.
Add the tomato sauce, tomatoes, and Italian seasoning to the beef and stir to combine.
Drain the noodles and add to the pan with the beef; toss to combine.
Pour the beef and noodle mixture into a baking dish that's been coated in nonstick spray. Top with cheddar cheese.
Bake for 10-15 minutes or until cheese is melted.
Portion the casserole and garnish with parsley. Serve with potato salad, bread, and sweet tea.