In a large skillet, heat a tablespoon of oil over medium heat. Add the ground beef and cook for about 6-8 minutes, stirring frequently, until browned and fully cooked. Drain excess fat.

Add finely diced onion to the skillet with the beef, along with salt and pepper to taste. Cook for an additional 5 minutes, until the onions are tender and translucent.

Bring a pot of salted water to a boil. Add egg noodles and cook according to package instructions, typically 6-8 minutes, until al dente. Drain and set aside.

Slice the cream cheese into smaller pieces and add it to the skillet with the beef and onions. Stir continuously for about 2-3 minutes until the cream cheese melts and combines into a smooth mixture.

Pour in a can of cream of chicken soup to the skillet, stirring until the mixture is thoroughly blended, about 2 minutes.

Gently fold the cooked egg noodles into the mixture, cooking for an additional 2 minutes over low heat.

Sprinkle shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes, until the cheese is melted.

Remove from heat and serve warm, optionally with fresh herbs or crusty bread.