Preheat your oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.

Cook the egg noodles according to package directions until al dente. Drain and set aside.

Heat a large skillet over medium. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if needed.

Add the chopped onion and minced garlic to the skillet. Cook for 3–5 minutes until the onion is translucent and fragrant.

Stir in the cream of mushroom soup and beef broth. Add paprika, salt, and pepper; combine until smooth and heated through.

Fold the cooked noodles into the beef mixture so they’re evenly coated. Taste and adjust seasoning.

Transfer everything to the prepared baking dish. Sprinkle the shredded cheese over the top in an even layer.

Bake for 25–30 minutes, until the casserole is bubbly and the cheese has melted and lightly browned.

Let rest for 5 minutes, then garnish with chopped parsley if you like. Serve hot.