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In a large pot or skillet, brown the ground beef over medium-high heat, breaking it up with a meat chopper or spoon as it cooks.

Once the beef is fully cooked, carefully drain off the excess grease. The creator demonstrates a method of soaking it up with a paper towel.

To the cooked beef, add the mustard, ketchup, pickle juice, dried minced onion, garlic powder, salt, and pepper. Stir to combine.

Stir in the tomato paste, followed by the beef broth. Mix everything together and bring the liquid to a simmer.

Add the entire bag of egg noodles to the pot. If the liquid doesn't mostly cover the noodles, add a bit of water.

Cover the pot, reduce the heat to medium, and let it cook until the noodles are tender and have absorbed most of the liquid, about 10-12 minutes.

Turn off the heat. Stir in the bag of shredded cheddar cheese until it begins to melt.

Lay the slices of cheddar cheese on top and stir them in as they melt to create an extra creamy sauce. Serve immediately.