1. Begin by cooking the egg noodles according to package instructions. Once done, drain and set aside.

2. In a large skillet, heat the sesame oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.

3. Add the minced ginger and garlic to the skillet and sauté for another 2 minutes until fragrant.

4. In a small bowl, mix the soy sauce, brown sugar, beef broth, and cornstarch until well combined.

5. Pour the sauce mixture into the skillet with the beef. Stir well, ensuring the beef is coated with the sauce, and bring to a simmer. Let it cook for about 3-4 minutes until the sauce thickens.

6. Add the cooked noodles to the skillet, mixing everything together until the noodles are evenly coated with the sauce.

7. Stir in the green onions and continue cooking for another minute or two.

8. Season with salt and pepper to taste, and if you like a bit of heat, add the crushed red pepper flakes.

9. Serve hot, garnished with sesame seeds if desired.

For a twist on this recipe, you can substitute the ground beef with ground chicken or turkey for a leaner option. If you prefer a bit more vegetables, toss in some bell peppers or snap peas. For a gluten-free version, use rice noodles instead of egg noodles and ensure your soy sauce is gluten-free. If you’re feeling adventurous, a splash of rice vinegar can add a tangy note that brightens up the dish.