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In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove the ground beef and drain grease, leaving 1 tablespoon of the grease in the pan to saute the vegetables in.
In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the mushrooms to the pan and cook for 2 minutes more.
Add in the green beans, garlic, and chicken broth, cook for 2-3 more minutes until the green beans and the other vegetables are softened.
Turn the heat down to medium-low add the cream cheese and then sour cream.
Add the beef back into the pan along with the salt, pepper, dried thyme, and Worcestershire sauce. Stir gently to combine.
Sprinkle with the cheddar cheese over the top.
Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add a lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.