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.
Using a small bowl, add 1 tablespoon of cornstarch; add an equal amount of cold liquid; stir until a smooth paste forms; set aside.
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef; cook until crumbly and brown.
Remove from the skillet and transfer into a large plate/platter.
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 green pepper and onions; sauté until soft.
Turn the heat down to low; add the Worcestershire sauce and French onion soup; stir until well blended.
Add the slurry; stir until well blended.
Allow the mixture to become thick.
Place the ground beef and cooked pasta back into the skillet; toss everything until well combined..
Add the provolone cheese; cover the skillet and allow the cheese to melt completely.
Add salt and pepper, if necessary, to taste.
