Preheat your oven to 350°F.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, and pepper. Mix well until combined.
Add the uncooked egg noodles and frozen mixed vegetables to the skillet, stirring to combine all ingredients.
Transfer the 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 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for about 5 minutes before serving.
