Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.

Cook the egg noodles in a large pot of salted boiling water according to package directions, but cook for 2 minutes less than the minimum time (al dente). They will finish cooking in the oven. Drain well and set aside.

While the noodles are cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 7-8 minutes. Drain off any excess grease.

Stir in the minced garlic and cook for another minute until fragrant. Pour in the beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Bring to a simmer and cook for 3-4 minutes, scraping up any browned bits from the bottom of the pan, allowing the sauce to slightly reduce.

Remove the skillet from the heat. Stir in the softened cream cheese until it melts completely into the sauce, followed by the room temperature sour cream. Mix until the sauce is smooth and creamy.

To the skillet with the beef mixture, add the drained egg noodles, thawed peas, and 1 cup of the shredded cheddar cheese. Gently stir everything together until well combined.

Pour the mixture into the prepared casserole dish and spread it into an even layer.

In a small bowl, combine the Panko breadcrumbs with the melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttered breadcrumbs.

Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown and crispy.

Let the casserole rest for 10 minutes before serving. This allows it to set up and makes it easier to serve. Garnish with fresh parsley if desired.