Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil and add the penne pasta. Cook until al dente, about 10-12 minutes. Drain and set aside.

In a large ovenproof skillet, brown the ground beef over medium heat for about 5-7 minutes.

Add chopped mushrooms, onion, and green bell pepper to the skillet and cook for 5-6 minutes until tender.

Stir in the condensed French onion soup and Worcestershire sauce. Let it simmer for about 2-3 minutes.

Mix cold water and cornstarch in a small bowl, whisk until smooth, then add to the skillet. Simmer for an additional 5 minutes until thickened.

Add the drained penne pasta and stir gently to combine with the sauce for about 2 minutes.

Sprinkle the shredded provolone cheese over the pasta. Transfer the skillet to the preheated oven and bake for about 15 minutes until the cheese is melted and browned.

Remove from the oven and let sit for a minute before serving.