Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
While noodles cook, heat olive oil in a large skillet over medium-high heat.
Add diced onion to the skillet and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in soy sauce, Worcestershire sauce, salt, black pepper, and dried thyme. Mix well.
Add frozen peas and beef broth to the skillet. Stir to combine and simmer for 3-4 minutes until peas are heated through and broth slightly reduces.
Add cooked egg noodles to the skillet. Toss everything together until noodles are evenly coated and heated through, about 2 minutes.
Remove from heat and serve immediately.