Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7 to 8 minutes. Drain and set aside.
While the noodles are cooking, heat olive oil in a large skillet over medium-high heat.
Add diced onion to the skillet and sauté for 3 to 4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6 to 8 minutes.
Drain excess fat from the skillet if necessary.
Stir in dried oregano, dried basil, black pepper, salt, and crushed red pepper flakes. Mix well.
Pour in the beef broth and bring to a simmer. Let it cook for 5 minutes to reduce slightly.
Add the cooked egg noodles to the skillet and toss to combine with the beef mixture.
Sprinkle shredded cheddar cheese over the top and stir until melted and evenly distributed.
Remove from heat and serve immediately.