Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Bring a large pot of salted water to a boil. Once boiling, add the pasta. Cook until al dente, 7-8 minutes. Drain the pasta, then return it to the pot and set aside. While the pasta boils, cook the meat.

Spray an extra-large skillet with nonstick cooking spray and set over medium-high heat. Add the beef, salt, pepper, and garlic powder, and saute, breaking up the meat with a rubber spatula as it cooks, until it is browned, 7-8 minutes. Drain any excess fat from the skillet.

Reduce the heat to medium-low and add the tomato soup and water to the beef. Stir to combine. Bring the mixture to a simmer, and cook until the liquid is slightly reduced, about 5 minutes.

Pour the beef mixture into the pot of pasta and stir to combine. Transfer the mixture to the prepared baking dish.

Sprinkle the shredded cheeses evenly over the casserole.

Bake the casserole on middle rack of oven until bubbling at the edges and cheese is melted and lightly browned, 25-28 minutes.

Check to see that casserole is done. Remove from oven or add time as needed.

Allow the casserole to cool for 10-15 minutes before serving.