Heat olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon, about 5-6 minutes.
Drain excess fat from the pot if necessary.
Stir in the beef broth, diced tomatoes with their juice, tomato sauce, dried Italian seasoning, salt, and black pepper.
Bring the mixture to a boil.
Add the egg noodles to the pot, stirring to submerge them in the liquid.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
Remove the pot from heat and sprinkle shredded cheddar cheese over the top.
Cover the pot again and let it sit for 2-3 minutes to allow the cheese to melt.
Stir gently to combine the melted cheese into the noodles before serving.