Bring a large pot of water to a rolling boil. Add egg noodles and cook according to directions; drain and set aside.
Preheat the oven to 375 degrees F. Spray a 13x9 baking dish with cooking spray.
In a large, nonstick skillet cook the ground beef until no longer pink, breaking it up with a wooden spoon into crumbles. Add the onion, green pepper, salt, and pepper to the skillet and cook about 5-6 minutes or until vegetables are tender. Add the garlic and Italian seasoning; cook for 1 minute or until fragrant.
Pour tomato sauce and diced tomatoes into the skillet and cook for 1-2 minutes, stirring well to combine ingredients.
In the large pot used to cook the egg noodles, combine the noodles, beef mixture, peas and carrots, corn, and half the cheese; mix well and transfer to the prepared baking dish. Top with the remaining cheese and bake for 25 minutes.
Serve warm, garnished with fresh parsley, if desired.