Boil egg noodles in salted water until al dente. Drain and set aside.

Cook ground beef in a skillet over medium heat until browned. Season with onion powder, garlic powder, salt, and pepper. Drain excess grease.

Stir in beef broth and let it simmer for 1 minute to keep the beef juicy.

In a large bowl, mix noodles, beef, peas, carrots, and ½ cup cheddar cheese.

Grease a 9×13-inch dish. Add the mixture and top with remaining 1 cup of cheese.

Bake at 350°F (175°C) for 20–25 minutes, until cheese melts and edges are golden.

Let it rest for 5 minutes before serving to help it hold its shape.