Bring a large pot of well-salted water to a rolling boil, then add the pasta and cook according to the package instructions until al dente, meaning tender but still slightly firm to the bite. Once cooked, drain the pasta and set it aside, reserving a small splash of the cooking water in case you need to loosen the sauce later.

Heat the olive oil in a large skillet over medium heat, then add the lean ground beef. Break it up with a spoon and let it cook until browned and fully cooked through, seasoning lightly with salt and black pepper as it cooks to build flavor from the start.

Add the chopped onion and minced garlic to the skillet with the beef and continue cooking for a few minutes, stirring often, until the onion becomes soft and translucent and the garlic is fragrant but not browned.

Lower the heat to medium-low and slowly pour in the beef broth, stirring to loosen any flavorful bits from the bottom of the pan. Add the Greek yogurt and stir gently until the sauce becomes smooth, creamy, and evenly combined, keeping the heat low to prevent curdling.

Add the cooked pasta to the skillet and toss everything together gently, making sure the noodles are evenly coated in the creamy sauce. If the sauce feels too thick, add a small splash of the reserved pasta water to reach your desired consistency.

Stir in the grated parmesan cheese and continue mixing until it melts into the sauce, then taste and adjust the seasoning with additional salt and pepper if needed.

Remove the skillet from the heat and let the pasta rest for 2–3 minutes before serving, allowing the sauce to thicken slightly and cling beautifully to the pasta for the best texture and flavor.