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Bring a pot of salted water to a boil. Cook egg noodles until al dente, drain, and set aside.
Heat olive oil or butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook for 10–12 minutes, stirring occasionally, until golden and soft.
Add ground beef to the onions. Cook for 6–7 minutes until browned, breaking it apart. Drain excess grease if needed.
Stir in garlic powder, black pepper, Worcestershire sauce, French onion soup, and beef broth. Simmer for 5 minutes.
Stir in sour cream and 1 cup of shredded cheese. Mix until melted and smooth.
Fold in the cooked noodles until well coated. Sprinkle remaining cheese on top and let melt over low heat for 2–3 minutes.
Garnish with chopped parsley or fresh thyme if desired. Serve hot.