To make, heat the oil in a large skillet over high heat. Add the beef and begin to break up with a wooden spoon. Add the onion and cook until the meat is no longer pink and the onions have softened.
Add the garlic, and cook for ~1 minute. Then add in the cornstarch, Italian seasoning, paprika, ground mustard, salt, and pepper. Stir to distribute the spices.
Whisk in the beef broth, then pour in the dry macaroni. Stir to combine. Bring to a boil. Turn the heat down to a simmer, cover, and cook for 9-11 minutes or until the pasta is tender.