Cook the penne pasta according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess grease and set aside.
In the same skillet, melt the butter. Add the chopped onion, green bell pepper, and mushrooms. Sauté until softened.
Reduce heat to medium-low and stir in the Worcestershire sauce and French onion soup.
In a small bowl, mix the cornstarch with a little water until smooth. Stir into the skillet and simmer until the sauce thickens.
Return the cooked ground beef to the skillet and stir to combine.
Add the cooked pasta and mix well to coat in the sauce.
Sprinkle the cubed provolone cheese over the top. Cover with a lid and let sit until the cheese melts.
Enjoy!
