Heat olive oil in a large pot or deep skillet over medium-high heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the pot and cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
Drain excess fat from the pot if necessary.
Stir in beef broth, diced tomatoes with their juice, dried Italian seasoning, salt, and black pepper.
Bring the mixture to a boil.
Add egg noodles to the pot, stir to combine, and reduce heat to medium-low.
Cover and simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
Remove the pot from heat and sprinkle shredded cheddar cheese over the top.
Cover the pot again and let it sit for 2-3 minutes until the cheese melts.
Serve hot.