In a large measuring cup, combine beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream. Whisk these ingredients together until well mixed and creamy. Set aside.

Season the ground beef with salt and pepper, then heat a deep skillet over medium-high heat. Add the ground beef along with the diced onion, cooking for 7-10 minutes. Break the meat apart with a spatula as it browns, ensuring well cooked. Drain any excess grease.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and golden.

Sprinkle the flour over the butter and garlic mixture, stirring constantly for 1-2 minutes until it begins to brown slightly. Gradually whisk in the sauce mixture from Step 1. Bring to a gentle boil, reduce heat to low, and simmer for about 10 minutes.

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside.

Lower heat under the sauce, then add in the shredded cheddar cheese. Stir until melted and well combined. Return the cooked beef and drained egg noodles to the skillet. Stir until noodles and beef are evenly coated.

Once well combined and heated through, serve the Creamy Beef and Noodles immediately. Consider adding a sprinkle of extra cheese on top.