Bring a large pot of salted water to a boil and add your favorite pasta. Cook it according to package instructions until al dente, which usually takes about 8-10 minutes.

In a large skillet over medium heat, add the lean ground beef. Sauté for about 5-7 minutes until browned and fully cooked, then drain any excess fat.

Add minced garlic to the cooked beef and stir for about 1 minute until fragrant.

Add diced tomatoes and broth, stirring to combine, and let it simmer for about 5-7 minutes until it thickens slightly.

Reduce heat to low and stir in Greek yogurt and Parmesan cheese until everything is creamy and well incorporated.

Gently fold the drained pasta into the creamy beef sauce, cooking for an additional 2-3 minutes on low heat.

If your sauce is too runny, let it simmer longer or add a cornstarch slurry gradually until the desired thickness is achieved.