Step 1

Grease a 9x13 inch casserole dish lightly and preheat the oven to 375°F.

Step 2

In a large, deep skillet over medium heat, cook beef with dried onion, garlic powder, salt, and pepper until browned; breaking it up as it cooks. Drain.

Step 3

Bring skillet back to medium-high heat. Stir in 3.5 cups of beef broth, scraping any browned bits from the bottom of the pan.

Step 4

Add the egg noodles and corn. Bring to a boil once, then reduce heat to a simmer and cook for 5-8 minutes, stirring frequently, until noodles are just tender (if noodles seem too dry, add up to 1/2 cup more broth).

Step 5

Once noodles are cooked (don't overcook!) and most of the broth has been used, turn off the heat.

Step 6

Stir in both soup cans, sour cream, and 1 cup of shredded cheese. Transfer to a prepared casserole dish and top with remaining cheese.

Step 7

Cook Pioneer Woman Hamburger Noodle Casserole for 20-30 minutes, or until bubbly and cheese has melted.

Step 8

Allow cooling on the counter for 5-10 minutes before serving.