You'll also need a casserole bowl like this.

While browning the meat, put some water on to boil.

When the water comes to a boil, add the egg noodles. I usually add a little less than half the bag pictured above. Don't overcook the pasta. Drain it and dump it into the casserole bowl.

When the meat is properly browned, add a little water (there should be instructions on the taco seasoning packet), and add the taco seasoning. Mix. At this point you should pre-heat your oven to 350 degrees.

After the seasoning is properly mixed into the meat, and the water has been burned off, add the refried beans. I usually add a little less than half of the can. Mix.

You should end up with a mix like this. The re-fried beans add to the consistency of the meat and seasoning. I know this isn't technically chili, but it's the closest thing I could come up with to describe the mix.

Dump the chili mix onto the egg noodles in the casserole bowl and mix it up.

Your chilli pasta should resemble something like this.

Put tin foil over the casserole bowl and throw it in the oven for 10-15 minutes.

The chilli pasta right out of the oven.

Heap the chili pasta onto plate, add sour cream if desired, and shovel into face. I don't think it's vital to put the chili pasta into the oven, so if you for some reason don't have an oven, you can omit this part.

Now that you have learned how to make chili pasta, please be sure to view these other pasta recipes and these chili recipes.