Preheat the oven to 350F. Grease the bottom of a 2 ½ quart casserole dish and spoon one cup of spaghetti sauce on the bottom.
Place the meatballs on top of the spaghetti sauce.
Sprinkle the drained mushrooms and chopped basil on top of the meatballs. Place the tomato slices on top of the basil.
In a medium-sized bowl, mix the ricotta cheese, with the sour cream, the rest of the tomato sauce, and the beaten eggs. Add the roasted garlic, salt, and dried oregano.
Mix in the cooked egg noodles
Spread cheese/noodle mixture over meatballs
Bake for one hour uncovered. Fifteen minutes before bake time is up, add the mozzarella cheese on top and bake until melted and bubbly