In a large skillet over medium heat, add onion and ground beef. Cook until beef is browned and onions are translucent. Drain. Add beef and onion to a large saucepan with tomato paste, crushed tomatoes, water, oregano, basil, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend ricotta, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions.
Preheat oven to 350 degrees
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish.
Then add 3 noodles.
Cover noodles with one-third of remaining sauce.
Top with half the mozzarella.
Add 3 more noodles.
Top noodles with another layer of sauce
Top that with the Ricotta cheese mixture and smooth out with a spatula.
Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.