In skillet, brown ground beef, onions and garlic. Drain well.
While ground beef is cooking, in large pot cook and drain the egg noodles. Return pasta to pot and stir in mushrooms (do not drain), thyme, basil, milk, cream of mushroom soup, tomato soup, drain ground beef mixture.
Heat oven to 350 degrees. Spray 10x15-inch casserole pan with non-stick cooking spray and place one half of the ground beef pasta mixture in casserole. Sprinkle one half of the Velveeta cheese cubes over the top. Place remaining ground beef pasta mixture over cheese, and top with remaining cheese.
Cover with foil and bake for 45 minutes.
*Note - personal tastes rule on this casserole - omit mushrooms or add extra if desired. Can add green peppers, olives, chopped broccoli, etc. as desired.