Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil. Add penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In an ovenproof skillet, heat over medium heat and add ground beef. Cook until browned, about 5-7 minutes. Add sliced mushrooms, chopped onion, and chopped green bell pepper; sauté until veggies are tender.

Lower the heat to medium-low and add the condensed French onion soup and Worcestershire sauce. Stir and let flavors meld for about 3 minutes.

In a separate bowl, whisk cold water and cornstarch until smooth. Gradually add to skillet, stirring continuously. Let simmer for 5 minutes or until the sauce thickens.

Stir the cooked penne pasta into the skillet with the meat and veggie mixture until each piece is coated in sauce.

Sprinkle shredded provolone and mozzarella cheese over the pasta mixture. Place in the oven and bake for about 15 minutes, until cheese is melted and bubbly.

Let sit for a few minutes before serving. Scoop into bowls and enjoy.