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Heat 1 tablespoon olive oil in a large saute pan over medium heat.
Add 1 small diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
Add 6 cloves grated garlic, 1 teaspoon garlic powder, 1 teaspoon ground sage, ½ teaspoon onion powder, and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.
Add 1 pound ground beef and turn heat to medium-high. Cook the beef crumbling it with a spatula, until cooked through.
Add 12 ounces uncooked egg noodles, 32 ounces beef broth, 1 ½ cups heavy cream, and a couple pinches of salt and pepper. Mix until well combined and the noodles are submerged.
Bring to a simmer over medium-high heat. Reduce heat to low or medium-low. Simmer gently, uncovered, for 6-10 minutes or until the noodles are cooked al dente, stirring every few minutes. Keep the noodles submerged as much as possible so they cook evenly.
Remove pan from heat and allow to cool for a few minutes. Stir in 4 ounces shredded cheese. Season to taste with salt and pepper and enjoy!
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