Preheat the oven to 350°F (175°C).

Cook the ground beef in a skillet over medium-high heat until browned, about 5-7 minutes. Add chopped onion and minced garlic, sauté until translucent.

Stir in condensed tomato soup, cream of mushroom soup, and milk. Season with salt and pepper. Fold in frozen peas if using.

Cook the egg noodles according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

Fold the cooked egg noodles into the beef mixture. Transfer half to a greased baking dish and sprinkle with half the cheese.

Layer remaining beef noodle mixture and top with remaining shredded cheddar cheese.

Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving.