2 tbsp butter
1 medium onion chopped
1 1/4 pounds ground beef
8 oz. white button mushrooms sliced
1/3 pound coarsely chopped provolone cheese
1 (10.5 oz.) can French onion soup
8 oz. penne pasta
2 tbsp Worcestershire sauce
Salt & pepper to taste
1 green pepper chopped
1 tbsp cornstarch
Place a large pot on the stove and turn the heat to high. Allow the water to boil.
Add the noodles and cook until firm to bite. Drain and set aside.
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef, then cook until crumbly and brown. Remove from the skillet and transfer it onto a clean plate.
In the same skillet, add 2 tbsp of butter and allow it to melt.
Add the mushrooms and cook until soft and golden brown.
Add the peppers and onions, then sauté until soft as well.
Turn the heat down to low, then add the Worcestershire sauce and French onion soup. Stir until well blended.
Add the slurry and stir until well blended. Allow the mixture to become thick.
Put the ground beef back into the skillet as well as the cooked pasta. Toss everything until well combined.
Add the provolone cheese, then cover the skillet and allow the cheese to melt completely.
Add more salt and pepper to season.