Line a 9 x 13 (or larger) casserole pan with Reynolds casserole liner foil/paper. If you don't have this make sure to coat pan with cooking spray.

Boil pasta until al dente, drain and set aside.

In a large skillet brown the ground beef.

Add chopped onions to the ground beef and saute until the onions are translucent.

Drain beef mixture in a colander, set aside.

Add 2 jars of your favorite spaghetti sauce, beef mixture and 2 tablespoons of vinegar to the skillet. Set aside.

In medium mixing bowl stir together the sour cream, parmesan and mozzarella cheeses, Italian seasoning, ground pepper and 1tsp garlic powder.

Drizzle a small amount add the spaghetti sauce mixture in the bottom of the lined pan to keep pasta from sticking.

Place half the pasta in the pan.

Layer half of the sauce mixture on top of the pasta.

Lay eight slices of provolone cheese to cover the sauce mixture.

Soon half the sour cream/cheese mixture over the provolone and spread out.

Layer the last of the noodles, then sauce mixture, then 8 slices of provolone and last of the sour cream/cheese mixture.

Bake in a 350° pre-heated oven for 30 minutes or until sauce is bubbly and cheese is melted.