1. Heat a large skillet over medium-high heat and add ground beef, breaking it up with a spoon until browned, about 5–7 minutes.

2. Season the beef with salt and pepper, then add the chopped onion and cook until translucent, about 3–4 minutes.

3. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Pour in the beef broth, scraping up browned bits from the bottom of the pan.

5. Add the uncooked egg noodles, ensuring they are submerged in the liquid, then bring to a gentle simmer.

6. Cover the skillet and cook for 8–10 minutes, stirring occasionally to prevent sticking and adding more broth if needed.

7. Reduce heat to low and stir in the heavy cream or milk and Worcestershire sauce.

8. Add paprika or Italian seasoning, adjust salt and pepper, and stir until the sauce thickens slightly.

9. If using, sprinkle shredded cheese over the top and let it melt into the sauce.

10. Remove from heat and let rest for a few minutes, then garnish with fresh herbs before serving.