Preheat oven to 350 degrees.
Cook egg noodles in a large pot of salted boiling water per instructions on back of package for al dente. Drain.
In a large skillet break up & brown up ground beef until no longer pink. Drain excess grease. Add in onion and cook until softened. Stir in minced garlic, salt, black pepper, garlic powder, and onion powder for 1 minute. Turn off heat.
In a 9" x 13" baking dish spread out drained sauerkraut evenly. Place 1/2 of the drained, cooked noodles on top of the sauerkraut evenly. Spread 1/2 of the ground beef mix over the noodles evenly.
Place remainder of noodles on top of the beef. Place remainder of the meat mix on top of the noodles.
In the same skillet where you cooked the ground beef, add the tomato soup, water, and season with salt, black pepper, garlic powder, and onion powder. (1/4 tsp each). Mix together and pour over contents in casserole dish. Top with shredded swiss cheese evenly across the top.
Place casserole in preheated oven for 25-30 minutes until heated through and cheese has melted and is golden brown. Let sit for a few minutes before serving.
