Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in the diced tomatoes with their juice, tomato sauce, dried oregano, dried basil, salt, black pepper, and beef broth.
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked noodles and the beef sauce mixture. Stir well to combine.
Transfer the mixture to a 9×13-inch baking dish and spread evenly.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh parsley before serving.