Preheat oven to 375 degrees.

Cook and crumble the ground beef in a large, high-walled skillet pot over medium-high heat for 2 minutes.

Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.

Add Manwich sauce, chicken broth, and undrained diced tomatoes to the skillet.

Bring to a gentle boil, then add the pasta and stir to combine.

Cover and let it boil gently until al dente, stirring a few times throughout to ensure the pasta doesn’t stick to the bottom of the pot. Taste-test a noodle before proceeding.

Reduce heat to low. Stir in corn. Add cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.

Transfer to a lightly greased 9 x 13 inch casserole dish.

Top with shredded cheddar.

Cover and bake for 15 minutes. Remove cover and serve with cornbread.