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 diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in diced tomatoes with their juice, tomato sauce, beef broth, dried oregano, dried basil, salt, and black pepper. Simmer the mixture for 10 minutes to blend the flavors.
In a large mixing bowl, combine the cooked noodles and the beef tomato sauce mixture. Mix well to evenly distribute.
Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.