Cook the egg noodles according to package instructions. Drain and set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Add the minced garlic and sliced bell pepper to the skillet. Cook for an additional 2 minutes.

Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, beef broth, ground ginger, and black pepper.

Pour the sauce over the cooked beef and vegetables in the skillet. Stir to combine and let it simmer for 3-4 minutes until the sauce thickens.

Add the cooked egg noodles and broccoli florets to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 2-3 minutes until the broccoli is tender.

Serve hot, garnished with sliced green onions.