Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion, minced garlic, and bell pepper to the skillet with the ground beef. Cook for 2-3 minutes until the vegetables start to soften.
Stir in the chopped vegetables and cook for another 3-4 minutes until they begin to soften.
In a small bowl, whisk together the condensed cream of mushroom soup, soy sauce, water, sugar, ground ginger, and black pepper. Pour this mixture into the skillet with the beef and vegetables. Stir to combine everything well.
Add the cooked chow mein noodles to the skillet and toss until they are evenly coated with the beef and vegetable mixture.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
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