Preheat your oven to 350°F.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.

Stir in the cream of mushroom soup, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and add the noodles to the beef mixture, stirring to combine.

Transfer the beef and noodle mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the casserole cool for a few minutes before serving.