Bring a large pot of water to a boil and add the egg noodles. Cook according to package directions.
Meanwhile, brown the ground beef and drain the fat.
Add the chili powder, cumin, and cream cheese to the ground beef and stir. Cook over low heat until cheese has melted.
In a large bowl, combine the sour cream, enchilada sauce, half of each cheese, corn, and chiles. Pour the ground beef mixture into the sour cream mixture and add salt and pepper to taste. Stir to combine.
Add the cooked egg noodles to the beef mixture and stir to combine.
Pour into a casserole dish and top with the remaining cheese.
Bake at 350 degrees for 15 minutes or until the cheese has melted.
Sprinkle the top with chopped cilantro.