1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, usually about 7-9 minutes. Drain and set aside, tossing with a little olive oil to prevent sticking.
2. While the noodles cook, heat the olive oil (or bacon drippings if you’re feeling nostalgic) in a large skillet over medium-high heat.
3. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the ground beef to the skillet. Using a wooden spoon, break it apart and cook until browned all over, about 7-8 minutes. Drain excess fat if needed.
5. Stir in the tomato paste, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 2 minutes to let the spices bloom and the tomato paste deepen in flavor.
6. Add the diced tomatoes and beef broth. Bring the mixture to a simmer, then reduce the heat and let it cook gently for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
7. Toss the cooked noodles into the skillet with the beef sauce, stirring gently to combine and warm through.
8. If using, sprinkle the shredded cheddar cheese over the noodles and cover the skillet for a minute or two until melted.
9. Remove from heat, garnish with fresh parsley, and serve immediately.

One tip Mama Lu taught me was to never rush the browning of the meat—letting it get a little crusty adds flavor you can’t fake. Also, don’t skip the simmering step; it’s where the dish really comes alive.