Cook the noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.

Brown the beef:
In a large skillet over medium heat, cook the ground beef with the chopped onion until the meat is browned and the onions are tender. Drain any excess fat.

Add flavor:
Stir in the minced garlic and cook for another minute. Then, add the Worcestershire sauce, dried basil, and salt and pepper to taste. Stir well to combine.

Make the sauce:
In a large bowl, mix the cream of mushroom soup and sour cream until smooth. Add the cooked noodles to the soup mixture, then fold in the cooked beef and onion mixture. Stir to combine.

Assemble the casserole:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and pour the noodle and beef mixture into it. Spread it evenly in the dish. Top with the shredded cheddar cheese and breadcrumbs (if using).

Bake:
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the top is slightly golden.

Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh parsley for a pop of color if desired.