Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, add the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
Add the diced onion and green bell pepper to the skillet. Sauté until the vegetables are soft, about 5 minutes.
Stir in the Worcestershire sauce, beef broth, salt, and pepper, then let the mixture simmer for 5 minutes to combine flavors.
Add the cooked noodles and half of the provolone cheese to the skillet, stirring to incorporate everything evenly.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly. Top with the remaining provolone cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving; this helps it set and makes portioning easier.
