Brown the ground beef in a large, deep skillet or Dutch oven over medium-high heat. Drain off any excess grease and set the beef aside.
Reduce the heat to medium. Add 2 tablespoons of the butter to the pot. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
Stir in the Italian seasoning, salt, and pepper. Cook for 30 seconds.
Pour in the beef broth and bring the mixture to a simmer.
Add the egg noodles to the simmering broth. Stir well to prevent sticking. Cover the pot and cook according to the noodle package directions, usually 6 to 8 minutes, stirring occasionally until the noodles are tender and most of the liquid is absorbed.
Reduce the heat to low. Stir in the remaining 2 tablespoons of butter, the heavy cream, and the grated Parmesan cheese until the sauce is smooth and creamy.
Return the cooked ground beef to the pot and stir to combine everything. Heat through for 1 to 2 minutes.
Serve immediately, garnished with fresh parsley.
Notes
If the sauce seems too thick after adding the cream, add a splash more broth or milk until you reach your desired consistency.
You can substitute ground turkey or ground pork for the beef if desired.
Use low-sodium broth if you are watching your salt intake.