Preheat a 10-12" skillet with a tight fitting lid over medium heat.
Add the oil.
Add the onions and saute until soft, about 3-5 minutes.
Crumble the ground meat and add in the garlic, stirring to break the meat up.
When browned, add in tomato paste, canned tomatoes, beef broth, oregano, and chili powder. Stir to combine.
Mix in the noodles. Bring to a boil, lower the heat, and cover. Cook until the noodles are al dente, about 7-10 minutes. The noodles will continue to soak up liquid as it sits, so don’t worry if it seems thin at first.
Stir in cheddar shreds until melted. Serve with preferred garnishes.