In a large deep skillet or Dutch oven, set over medium-high heat, add the ground beef and diced yellow onion. Cook for 6-8 minutes, stirring frequently, until browned and onion is soft.

Stir in the fresh minced garlic and sauté for an additional 30 seconds until fragrant. Take care not to let the garlic brown.

Pour in the beef broth and whole milk, then sprinkle the ranch seasoning, kosher salt, and black pepper. Stir well and bring to a gentle simmer.

Add the dry egg noodles to the pot, stirring to ensure they are submerged. Cover and simmer for 10-12 minutes until noodles are al dente.

Turn off the heat and gradually fold in the shredded sharp cheddar cheese, stirring until melted and creamy.

Mix in the chopped green onions and parsley. Let the dish rest for about 2 minutes before serving.