1. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
4. Stir in the diced tomatoes, beef broth, dried oregano, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
5. Add the egg noodles, stir to combine, and cover the pot. Reduce the heat to low and let it simmer for 10-12 minutes, or until the noodles are cooked through.
6. Remove the pot from heat and stir in the shredded cheese until melted and creamy. If you like it extra creamy, add the optional sour cream.
7. Taste and adjust the seasoning if needed before serving.

Remember, cooking is about intuition as much as instruction. If you feel like adding a splash more broth or tossing in some spinach, go for it. After all, that’s how I fixed my first chili!