Start by boiling a large pot of salted water. Add the egg noodles and cook them according to the package instructions until they are al dente. Drain and set aside.

In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned, stirring occasionally. Drain any excess fat.

In a mixing bowl, combine the cooked beef and onions with the cooked noodles, beef broth, cream of mushroom soup, salt, pepper, and garlic powder. Mix until well blended.

Pour the mixture into a greased 9x13 inch casserole dish. Evenly distribute the mixture, ensuring it’s spread out.

Sprinkle the shredded cheese on top of the casserole, covering the entire surface.

Preheat your oven to 350°F (175°C) and bake the casserole uncovered for about 30 minutes or until the cheese is bubbly and golden.

Let it cool for a few minutes, then serve hot and enjoy!