Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil for the noodles.

Cook egg noodles 2 minutes less than package directions - they should still have some bite. Drain and toss with a drizzle of oil to prevent sticking. Set aside.

In a large skillet over medium-high heat, cook ground beef until it starts to brown, about 5 minutes. Add onion and continue cooking until beef is fully browned and onion is softened, about 4 minutes more. Drain excess fat if needed.

Add garlic, Worcestershire, thyme, salt, and pepper. Cook 1 minute until fragrant. Remove from heat and let cool slightly while you make the sauce.

In a large bowl, whisk together sour cream, softened cream cheese, and beef broth until smooth. The cream cheese should fully incorporate - if stubborn, microwave the mixture 30 seconds to help it along.

Add the warm beef mixture and cooked noodles to the sauce. Stir gently until everything is evenly coated. Fold in 1 cup of the shredded cheddar.

Transfer to a greased 9x13 inch baking dish. Top with remaining 1/2 cup cheddar. Mix melted butter with breadcrumbs and sprinkle over the top. Bake uncovered 25-30 minutes until bubbling at edges and topping is golden brown. Let rest 10 minutes before serving.