1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no pink remains. This usually takes about 5-7 minutes. Once cooked, drain any excess grease from the skillet.

2. Add the chopped onion to the skillet with the browned beef. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

3. Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir well to combine all the ingredients. Add the Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.

4. Once the sauce is simmering, add the uncooked wide egg noodles to the skillet. Stir them into the sauce, making sure they are fully submerged. Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the noodles are tender and most of the liquid has been absorbed. Stir occasionally to prevent the noodles from sticking to the bottom.

5. Uncover the skillet and check the tenderness of the noodles. If they are still too firm, add a splash more beef broth or water and continue to cook for a few more minutes, covered, until they reach your desired consistency. Taste the dish and adjust seasonings (salt, pepper, or Italian seasoning) as needed.

6. If desired, sprinkle the shredded cheddar cheese over the top of the hot skillet and cover for a minute or two, allowing the cheese to melt. Garnish with fresh chopped parsley before serving. Serve hot directly from the skillet.