Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.

Cook the egg noodles in salted boiling water until just barely al dente — about 1 minute less than the package directions. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.

Add the ground beef, breaking it up as it cooks. Season with paprika, onion powder, garlic powder, thyme, salt, and pepper. Cook until browned and no pink remains, about 7–8 minutes. Drain excess fat.

Reduce heat to medium and stir in the cream of mushroom soup, beef broth, sour cream, and Worcestershire sauce. Mix until smooth and heated through, about 2 minutes.

Fold in the cooked noodles and half the cheddar cheese. Transfer everything to your prepared baking dish.

Top with the remaining cheddar cheese and bake uncovered for 20–25 minutes until bubbling and golden on top.

Let it rest for 5 minutes, then garnish with fresh parsley and serve!