**Instructions**
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add the chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
4. Stir in the minced garlic, oregano, thyme, and black pepper. Cook for 1 minute more, until fragrant.
5. Stir in both cans of condensed soups, milk, and beef broth, until well combined and smooth.
6. Bring the mixture to a gentle simmer, then stir in the frozen sweet corn and peas. Remove from heat.
7. Add the cooked and drained egg noodles to the skillet with the beef and vegetable mixture. Gently fold in 1 cup of shredded cheddar cheese until evenly distributed.
8. Pour the entire mixture into the prepared baking dish, spreading it evenly.
9. If desired, sprinkle extra shredded cheddar cheese and breadcrumbs over the top for a golden, crispy crust.
10. Bake for 25-30 minutes, or until bubbly and heated through, and the cheese (if added) is melted and lightly golden.
11. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if using.
**Short Tips**
* For an extra kick, add a pinch of red pepper flakes to the ground beef.
* Feel free to experiment with other vegetables like diced bell peppers or spinach.
* To make this casserole ahead of time, assemble it without baking, cover tightly, and refrigerate for up to 2 days. When ready to bake, add an extra 10-15 minutes to the baking time.
* Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven.
