Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until browned and no longer pink—about 6-8 minutes. Drain any excess fat.

Stir in the onion powder, garlic powder, smoked paprika, salt, and black pepper. Let the spices toast with the beef for about 2 minutes.

Pour in 2 cups of beef broth and bring it to a simmer. Add the whole wheat pasta, stirring to submerge it. Cover and cook for about 12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.

Remove from heat and stir in the Greek yogurt until smooth. Fold in the shredded cheddar cheese while the pasta is still hot so it melts into a creamy sauce.

Taste and adjust seasoning with salt or pepper as needed. Optionally, sprinkle extra cheddar cheese on top.

Serve warm. Leftovers reheat well with a splash of broth to keep the sauce creamy.