Bring a pot of salted water to a boil and cook the pasta al dente, about a minute less than the recommended cooking time. Drain and set aside.
In a large skillet or dutch oven, cook the ground beef, onion, and mushrooms over medium high heat until the meat is browned and crumbly, about 10 minutes.
In a separate bowl, combine beef broth, ketchup, mustard, Worcestershire sauce, salt, and corn starch. Mix well to ensure mixture is smooth.
Once meat mixture is fully cooked, add beef broth mixture and stir to combine. Heat over medium heat until the mixture bubbles. this should only take a couple minutes.
Toss in the cooked pasta and gently stir to combine.
Reduce heat to low, top with shredded cheese, and cover until cheese is melted. Alternatively, casserole can be made ahead by covering and refrigerating without the cheese. Then, when ready to serve, allow casserole to warm to room temperature, add cheese, cover, and heat in 300 degree oven for 30 minutes or until heated through.
Top with sliced pickles and serve hot!