southwest beef casserole

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 1 cup red onions, chopped
• 1/2 cup red peppers, chopped
• 1/2 cup orange peppers, chopped
• 1 large jalapeño pepper (about 1/3 cup), seeded, ribs removed and chopped
• 3 large cloves garlic, pressed
• 1 1/2 pounds (750 g) lean ground beef
• 1 tablespoon chili powder
• 1 tablespoon taco seasoning
• 1 teaspoon ground rosemary
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon garlic salt, or to taste
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 can (12 oz.) corn kernels, drained
• 1 can (28 oz.) crushed tomatoes
• 1 can (10 oz.) cream of tomato soup
• 1 can (4 oz.) diced green chiles
• 1 tablespoon brown sugar, such as demerara
• 1 1/2 cups grated sharp cheddar cheese, divided
• 1 1/2 cups grated monterey jack cheese, divided
• 12 ounces (340 g) extra broad egg noodles, cooked al dente
• 1 1/2 tablespoons fresh parsley, finely chopped or more to taste