Preheat your oven to 350°F (175°C).

Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente, 7-9 minutes. Drain and set aside.

In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes. Drain excess fat.

Reduce heat to medium-low, add minced garlic and cook for 1 minute. Stir in Worcestershire sauce, Dijon mustard, and frozen peas. Gradually add sour cream, stirring for 3-5 minutes until blended without boiling.

In a large bowl, combine cooked egg noodles and beef mixture. Stir in half of the shredded cheddar cheese.

Pour the mixture into a greased 9x13-inch baking dish and top with remaining cheddar cheese.

Bake for 25-30 minutes until bubbly and cheese is golden brown.