In a measuring cup, blend together 2 cups of beef broth, one chicken bouillon cube, and 2 tablespoons of soy sauce. Stir in 1 teaspoon each of onion powder, garlic powder, mustard powder, and dried thyme, along with salt and pepper to taste.

Heat a large skillet over medium-high heat and add 1 pound of ground beef, breaking it apart. Add one diced onion and cook until the beef is browned and the onion is translucent, about 5-7 minutes.

In a large pot, bring salted water to a boil. Add about ½ to ¾ pound of egg noodles and cook until al dente, around 5-6 minutes. Drain and set aside.

In the same skillet, melt 3 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook for about 30 seconds just until fragrant. Gradually sprinkle in 2 tablespoons of flour, stirring until light brown.

Slowly pour the prepared sauce mixture into the roux, stirring continuously. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes.

Stir in 1 cup of freshly shredded cheddar cheese into the creamy sauce, allowing it to melt completely before adding back the cooked beef. Fold in the drained noodles.

Let the dish rest for an additional 2-3 minutes to thicken before serving.