Heat a Dutch oven or a large, deep skillet over medium-low heat. Add the oil, onion, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (get the onions nice and brown).

Increase heat to medium-high and add the ground beef. With the back of a large spoon or a sturdy spatula, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.

If there's excess fat, carefully drain it away, leaving a little in the pan just to keep the meat moist (if you are using meat that is 93% lean, you likely will not need to drain it).

Stir in the tomato paste and garlic powder. Cook and stir for 1 full minute, so the paste is well incorporated and can caramelize a bit. Stir in the hot sauce and Dijon.

Gently pour in the beef broth, using a wooden spoon or sturdy spatula to scrape up any browned bits stuck to the pan. Bring the broth to a boil over medium-high heat.

Once boiling, add the pasta and cook until al dente according to package instructions, stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, splash in a bit of water as needed.

Remove the pan from the heat and let cool 1 minute. Add the Greek yogurt, cheddar, and pickles. Stir until the cheese is melted and the ingredients are well combined.

Stir in half of the green onion, then sprinkle the remaining green onion on top. Enjoy hot.