Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Drain excess fat from the skillet if necessary.
Add diced onion, minced garlic, diced red bell pepper, and sliced mushrooms to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Pour in beef broth and undrained diced tomatoes. Stir in Worcestershire sauce, dried Italian seasoning, salt, and black pepper.
Bring the mixture to a boil.
Add egg noodles to the skillet, stirring to submerge them in the liquid.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until noodles are tender and most of the liquid is absorbed.
Remove skillet from heat and sprinkle shredded cheddar cheese evenly over the top.
Cover the skillet again and let sit for 2-3 minutes, or until the cheese is melted.
Garnish with chopped fresh parsley before serving.