Preheat and Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray or butter and set aside.

Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart into small crumbles. Drain any excess fat and transfer the beef to a plate.

Sauté the Vegetables: In the same skillet, sauté the chopped onions and minced garlic for 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 4-5 minutes until the mushrooms are tender.

Prepare the Sauce: Stir in the cream of mushroom soup, sour cream, and beef broth, mixing until smooth and creamy. Season with salt, pepper, and paprika, and simmer for a few minutes.

Combine Everything: Add the cooked ground beef back into the skillet and stir in the cooked pasta. Ensure everything is well coated in the creamy sauce.

Assemble the Casserole: Transfer the beef and pasta mixture into the prepared casserole dish. Top with shredded cheddar cheese and grated Parmesan cheese.

Bake: Place the casserole in the preheated oven and bake for 20-25 minutes or until the cheese is melted and golden brown. For a crispier crust, broil for an additional 2-3 minutes.

Serve: Let the casserole sit for 5 minutes before serving. Garnish with fresh herbs if desired.