1. Preheat your oven to 350°F.
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Add the ground beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.
5. Stir in the diced tomatoes, cream of mushroom soup, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
6. Add the cooked noodles and optional vegetables to the skillet, stirring until everything is well combined.
7. Transfer the mixture to a 9×13 inch baking dish, spreading evenly. Top with shredded cheddar cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Let it cool for a few minutes before serving, allowing the flavors to meld together beautifully.

This dish is a testament to how simple ingredients can create something truly special. Remember the time I oversalted a chili and spent the night tweaking it? This recipe is an easier fix, but the same principle applies: trust your taste buds and adjust as needed.