Preheat your oven to 350°F (175°C).

Cook the egg noodles according to package instructions, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Stir in the cream of mushroom soup, cream of celery soup, frozen mixed vegetables, garlic powder, salt, and black pepper. Mix well to combine.

Add the cooked egg noodles to the beef mixture and stir until everything is evenly coated.

Transfer the mixture to a greased 9x13 inch baking dish. Spread evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole, followed by an even layer of crushed potato chips or cornflakes.

Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.

Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty meal!