In a small bowl, combine beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, and dried thyme. Set aside.

In a large skillet, heat oil over medium-high heat. Add ground beef and diced onion, cooking until the beef is browned, about 5-7 minutes. Drain excess fat.

In a separate pot, bring salted water to a boil and cook egg noodles according to package instructions, typically around 6-8 minutes. Drain and set aside.

In the same skillet, lower heat and melt butter. Add minced garlic, stirring until fragrant. Sprinkle in flour to create a roux, cooking 1-2 minutes.

Gradually pour the prepared sauce mixture into the skillet, stirring constantly as it thickens for about 5 minutes.

Add cream of mushroom soup to the sauce, stirring well. Let it simmer uncovered for 10 minutes.

Reduce heat to low, stir in shredded cheddar cheese until melted. Return cooked beef to the skillet and mix well.

Fold in the cooked egg noodles, ensuring each strand is coated. Let sit for a few minutes before serving.