Preheat oven to 375 F.
Spray a 9"x13" pan with non-stick cooking spray. Microwave refried beans and cream cheese together for one minute. Stir to combine, and set aside.
Add approximately ½ cup of enchilada sauce to the bottom of the pan to keep the noodles from sticking to the bottom.
Layer 3 lasagna noodles on the bottom of the pan. If using the Barilla noodles, lay them across the pan horizontally, they will expand during cooking. Cover noodles with two cups of chili. Make sure to use a slotted spoon to drain most of the liquid before adding it.
Layer the provolone cheese over the chili, followed by more noodles.
Spread the refried beans and cream cheese mixture over the noodles, followed by two cups of chili, and two cups shredded cheese.
Add more noodles, and top with the remaining chili, and two cups of shredded cheese.
Cover with the last layer of noodles, and pour the enchilada sauce all over, making sure to cover the noodles completely.
Top with the remaining shredded cheese, and sliced black olives (if using). Spray foil with non-stick cooking spray, and cover the pan, making sure foil does not come in contact with the cheese.
Bake for 30 minutes, then remove the foil and bake for 15 more minutes, making sure the top layer of cheese is melted.
Allow to rest for at least 15 minutes before cutting. Serve with sour cream and salsa.