Preheat the oven to 350°F (175°C).

In a large skillet, brown the ground beef over medium-high heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.

Stir in the condensed tomato soup, cream of mushroom soup, and milk. Season with salt and pepper to taste. If using frozen peas, add them at this point.

In a separate pot, cook the egg noodles according to the package instructions until al dente. Drain the noodles.

Add the cooked noodles to the beef and soup mixture. Mix well to combine.

Pour half of the mixture into a greased 9x13-inch baking dish. Sprinkle half of the shredded cheddar cheese over the mixture.

Layer the remaining beef and noodle mixture on top, followed by the rest of the shredded cheddar cheese.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.