Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until no pink remains. The meat should sizzle and develop golden-brown bits.

Push beef to one side of the pan and add diced onion to the empty space. Cook for 3-4 minutes until softened and fragrant. Add minced garlic and cook another 30 seconds until aromatic.

Stir in beef broth, drained diced tomatoes, ketchup, mustard, Worcestershire sauce, paprika, and garlic powder. Season generously with salt and pepper. Bring the mixture to a rolling boil.

Add uncooked pasta directly to the bubbling liquid. Stir well to prevent sticking, then reduce heat to medium. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

Remove from heat and immediately stir in softened cream cheese until melted and smooth. Add shredded cheddar cheese gradually, stirring constantly until completely melted and creamy. Garnish with chopped green onions.