In a large stock pot, add entire carton of beef broth. Continue filling the pot with water until you have enough to boil the noddles. Bring to a boil and cook noodles as directed using the recommended lower cook time for al dente noodles. (Since the noodles will be baked, you want to ensure that you do not overcook the noodles. Cooking the noodles at the lower al dente cooking time will prevent the noodles from getting soggy once they are baked) Reserve one ladle full of water and broth mixture used to cook the noodles. Drain the rest. Add noodles to a 13×9 casserole dish and set aside. Add 2 tablespoons of butter to a frying pan and sauté the peppers and onions. Add the reserved water and broth mixture and continue cooking until translucent. Tear up 7-minute steaks and add directly to frying pan. Cook until browned. Add steak seasoning, salt, pepper, and garlic powder. Stir. Continue cooking for 30 seconds. Pour steak mixture on top of the noodles. Add mayonnaise and cream of mushroom soup. Mix directly in the pan. Add 1/2 cup of cheese. Cover with foil and bake at 350 degrees for 20 minutes. Take out of the oven add the other 1/2 cup of cheese and bake uncovered for an additional 10 minutes.