Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a rolling boil. Add the wide egg noodles and cook them for 2 minutes less than the package instructions indicate. Drain the noodles and set them aside.

In a large skillet, add the ground beef and cook for about 6-8 minutes until browned. Drain any excess fat.

Stir in the cream of mushroom soup and beef broth, whisk until smooth.

Combine the par-cooked noodles with the beef mixture in a 9x13 baking dish, tossing gently.

Sprinkle sharp cheddar and mozzarella cheese over the noodle mixture.

Bake for 20-25 minutes until the cheese is melted and bubbly.

Let it sit for 5 minutes, then garnish with parsley flakes before serving.