In a measuring cup, combine the beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, thyme, and heavy cream. Set aside this savory mixture until ready.

Season 1 lb. ground beef with salt and pepper. Cook it together with the diced onion in a large skillet over medium-high heat for about 5-7 minutes, or until browned. Drain excess grease and set the beef aside.

In a separate pot, bring salted water to a boil. Add ½ lb. egg noodles, and cook until al dente, usually about 6-8 minutes. Then, drain the noodles and set them aside.

In the same skillet used for the beef, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in 3 tablespoons flour and cook for 1-2 minutes until it turns lightly golden.

Slowly pour in the prepared sauce mixture, stirring continuously. Bring it to a boil, then reduce to a simmer. Stir in the cream of mushroom soup and let it simmer uncovered for 10 minutes, thickening up the sauce.

Lower the skillet heat to low. Stir in 2 cups shredded cheddar cheese until it is fully melted. Return the cooked beef to the skillet, mixing well to combine everything.

Toss in the cooked egg noodles, stirring gently to coat and combine. Let it sit for a few minutes to allow the sauce to thicken before serving.